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.
Roasted potato arugula salad is filled with flavor - from the warm spiced potatoes to the tangy dill vinaigrette dressing. Fresh, acidic, spicy, and filled with savory flavor.
Baby red potatoes are tossed in spices and roasted in the oven until golden brown and crispy. Then, your warm roasted potatoes are tossed with fresh arugula, chopped tomatoes, and red onion. Last, a drizzle of homemade dill vinaigrette, made with fresh lemon juice, adds a fresh and tangy zip.
This warm vegan salad makes the perfect light lunch or side dish for your next meal. Pair with crispy baked chicken thighs or panko crusted salmon for a hearty meal.
Ingredients and substitutions
Roasted potatoes:
- Potatoes - I used baby red potatoes, but technically any potatoes can be roasted for this recipe.
- Olive oil
- Spices - Cumin, chili powder, salt, and pepper add a warm, spicy, savory flavor to your potatoes.
Other salad ingredients:
- 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.
Dressing ingredients:
- Olive oil
- Lemon juice - can be substituted with apple cider vinegar if needed.
- Dijon mustard
- Fresh dill - Fresh adds the best flavor, but can be substituted 1 teaspoon of dried dill if needed.
- Salt
Dressing your salad
This recipe makes a small amount of dressing. It may not look like enough, but once your ingredients are tossed together, the entire salad should be lightly coated.
There should be no extra dressing pooling at the bottom of the bowl.
Serving warm or cold
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.
What to serve with salad
Roasted potato arugula salad can be served on its own as a light lunch, or alongside your favorite main dish as a side salad. Here are a few of my favorite main dishes that pair well with potato salad:
- Crispy baked chicken thighs
- Parmesan crusted chicken tenders
- Pan-seared ribeye with garlic butter
- Oven roasted pork loin with apricot glaze
- Panko crusted salmon
- Parmesan crusted pork chops
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 degrees Fahrenheit. 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
- Roasted potato salad can be served warm or chilled.
- 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.
- To make ahead, store dressing and roasted potatoes separately from your salad. Toss to combine just before serving.
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