Spiced roasted potatoes sit on a bed of fresh arugula with chopped tomatoes and red onion, tossed in a fresh dill vinaigrette dressing. This warm roasted potato arugula salad makes the perfect light lunch or dinner side dish.
Recipe summary
Flavor: Fresh, tangy, spicy
Key ingredients: Warm spiced potatoes, onion, tomato, and arugula topped with a tangy dill vinaigrette dressing.
Great for: Light lunch, side dish, summer.
Serve with: Crispy Baked Chicken Thighs or Panko Crusted Salmon
Similar to: Greek Spinach Pasta Salad and Dill Potato Salad
Jump to:
Ingredients and substitutions
- Potatoes - I used baby red potatoes, but technically any potatoes can be roasted for this recipe.
- Olive oil - Used to coat the potatoes an as the base of the salad dressing.
- Spices - Cumin, chili powder, salt, and pepper add a warm, spicy, savory flavor to your potatoes.
- Arugula - Adds peppery flavor to your salad. Arugula can be substituted with any salad greens you have on hand. Baby arugula (as shown) will add a milder flavor than regular arugula, which is spicier.
- Tomatoes - I used two roma tomatoes, but any fresh, in-season chopped tomatoes will work in this recipe.
- Red onion - Can be substituted with sweet onion or scallions if needed.
- Lemon juice - can be substituted with apple cider vinegar if needed.
- Dijon mustard - Adds tangy flavor and acts as an emulsifier in the dressing.
- Fresh dill - Fresh adds the best flavor, but can be substituted 1 teaspoon of dried dill if needed.
- Salt - Enhances the flavor of the dressing.
How to make roasted potato salad
- Add sliced baby potatoes to a bowl and add olive oil and seasonings. Toss until evenly coated.
- Spread on a prepared baking sheet and roast until golden brown and fork tender.
- In a small bowl, add dressing ingredients and whisk until emulsified.
- Add salad ingredients to a large bowl and top with dressing. Toss to coat and serve warm or chilled.
Tips and tricks
Dressing - While this recipe makes a small amount of dressing, it's just enough to lightly coat all of your salad ingredients. There should be no excess pooling in the bottom of the bowl once the ingredients are tossed together.
Want to serve your salad warm? - Prepare your dressing and salad ingredients while the potatoes roast in the oven. Warm potatoes are added directly to the salad, tossed, and served immediately.
Want to serve your salad cold or room temperature? - Roast your potatoes, then allow to come to room temperature. Toss into your salad and serve. Leftovers can be served cold, straight from the refrigerator.
Frequently asked questions
Potatoes are dense and must be sliced into about 1 inch pieces before roasting. If they're left in large pieces (or left whole), they'll take significantly longer to cook through. Rely on visual cues and fork testing instead of time alone.
Dressed salad will only keep for about 1 day in the refrigerator before greens have wilted. Roasted potatoes and separate salad ingredients will keep for 3 to 4 days.
Recommended
📖 Recipe
Roasted Potato Arugula Salad
Ingredients
Roasted potatoes
- 1.5 pounds baby red potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon pepper
Salad ingredients
- 1 small red onion, thin sliced
- 2 roma tomatoes, thick chopped
- 5 ounces arugula
Dill Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon chopped fresh dill
- ¼ teaspoon salt
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper, or lightly grease, and set aside.
- Cut red potatoes into halves or quarters (to make bite size pieces) and place into a large bowl. Add olive oil, salt, cumin, chili powder, and pepper. Toss until evenly coated. Pour onto prepared baking sheet and spread into an even layer. Bake for about 30 minutes, or until potatoes can easily be pierced through with a fork.
- In a large bowl, add your salad ingredients: arugula, onion, and tomato. Top with warm roasted potatoes. Set aside.
- In a small bowl, whisk together your dressing ingredients: olive oil, lemon juice, dijon mustard, fresh dill, and salt.
- Drizzle dressing over salad ingredients and toss until evenly coated. Serve warm.
Equipment Recommendations
Notes
- How to serve: Roasted potato salad can be served warm or chilled.
- Storage: Leftover potatoes will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Dressed salad will keep for about 1 day in the refrigerator, and is best served immediately once dressed.
- Make ahead: Store dressing and roasted potatoes separately from your salad. Toss to combine just before serving.
Comments
No Comments