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Crispy Potato Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 350
A flavorful and crispy potato salad with fresh vegetables and a tangy dressing, perfect for a quick and satisfying meal.

Ingredients

Vegetables

  • 2 pcs Medium Potatoes (sliced thinly for frying)
  • 1 pcs large red bell pepper (finely chopped)
  • 3 pcs onions (chopped)
  • 6 pcs pickles (diced)
  • 1 handful walnuts (roughly chopped)
  • 1 bunch parsley (finely chopped)
  • 3 pcs spring onions (chopped)

Dressing & Seasonings

  • 0.25 cup olive oil (for dressing)
  • 1 tsp tomato paste
  • 1 tsp paprika paste (or use more tomato paste)
  • 1 tsp ground red pepper (pul biber)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 1-2 tbsp pomegranate molasses (or balsamic cream)

Instructions 

  • Slice potatoes thinly and soak in salted water for 30 minutes, then drain and dry.
  • Preheat oven to 200°C. Arrange potato slices on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake for 30 minutes until crispy.
  • Mix olive oil, pastes, spices, and molasses to make the dressing. Add chopped vegetables, herbs, and nuts, then toss gently.
  • Fold crispy potatoes into the salad, adjust seasoning, and serve immediately.

Notes

Serve immediately to keep potatoes crispy. Adjust seasoning and molasses to taste.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: International
Keyword: Potato, Vegetables