Sides & snacks

Crispy potato salad

@eatinghealthytoday (via dr.vegan) on Instagram

Makes

4

Time

About 45 min

Ingredients 3

• 2 medium potatoes, olive oil, salt
• 1 large red bell pepper, 3 onions, 6 pickles, 1 handful walnuts, 1 bunch parsley, 3 spring onions
• Dressing: 1/4 cup olive oil, 1 tsp tomato paste, 1 tsp paprika paste, 1 tsp each of pul biber, salt, black pepper and chili powder, 1/2 tsp cumin, 1 to 2 tbsp pomegranate molasses

Steps 4

1. Cube the potatoes, toss with oil and salt, and roast at 425°F for 30 to 35 min (or air fry at 400°F for about 20 min).
2. Chop the salad ingredients and toast the walnuts.
3. Whisk the dressing until the pastes dissolve.
4. Toss everything together and fold in the hot potatoes right before serving.