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 makes 4 big salads or 6 side salads.
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.
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.