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Crispy Potato Salad

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

Ingredients

Vegetables and Add-ins

  • 2 pcs Medium Potatoes (sliced thinly for frying)
  • 1 tbsp olive oil (for dressing and drizzling)
  • 1/4 cup olive oil (for baking)
  • 1 tsp tomato paste
  • 1 tsp paprika paste (or use tomato paste)
  • 1 tsp ground red pepper (pul biber)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1-2 tbsp pomegranate molasses (or balsamic cream)
  • 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)

Instructions 

  • Slice potatoes thinly, soak in salted water for 30 minutes, then drain and dry.
  • Preheat oven to 200°C, arrange slices on baking sheet, drizzle with olive oil, sprinkle salt, and bake for 30 minutes until crispy.
  • Mix olive oil, pastes, spices, and molasses to make dressing; stir in chopped vegetables, herbs, and nuts.
  • Gently fold crispy potatoes into the salad, taste, and adjust seasoning if needed. Serve immediately.

Notes

For extra crunch, bake potatoes until golden and crispy.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: international
Keyword: Potatoes