Mediterranean Crispy Potato Salad

Ingredients

• 3 Russet potatoes (Large; peeled and diced into 1-inch cubes)
• 1 tbsp Cornstarch
• Salt (To taste, for the potatoes)
• 2 tbsp Oil (For coating the potatoes; additional oil amount is unspecified if deep-frying)
• 1 Red onion (Small; thinly sliced)
• 1 cup Lettuce
• 1 cup Chickpeas (Boiled)
• 1 Red bell pepper (Diced)
• 0.5 cup Pomegranate seeds
• 0.333 cup Walnuts (Chopped)
• 0.5 cup Tomatoes (Chopped)
• 0.333 cup Dried cranberries
• Parsley (A handful, chopped)
• 5 tbsp Olive oil (For the dressing)
• 1 tbsp Lemon juice (Freshly squeezed)
• 2 tbsp Apple cider vinegar
• 2 tbsp Pomegranate molasses
• 2 tbsp Honey
• 1.5 tbsp Tomato paste
• Salt (To taste, for the dressing)
• 1 tbsp Garlic powder
• 1 tsp Black pepper

Steps

1. 1

   Toss the peeled, diced potatoes with the cornstarch, salt, and 2 tablespoons oil until every piece is evenly coated.

2. 2

   Cook the potatoes using one of the stated methods: for deep-frying, fry them in hot oil until golden brown; or for air-frying, air-fry them at 400°F (200°C) for 20 minutes or until crispy.

3. 3

   Wash the thinly sliced red onion and squeeze out excess water.

4. 4

   Place the onion, lettuce, boiled chickpeas, diced bell pepper, pomegranate seeds, chopped walnuts, chopped tomatoes, dried cranberries, and chopped parsley in a large bowl and combine.

5. 5

   Whisk together the olive oil, freshly squeezed lemon juice, apple cider vinegar, pomegranate molasses, honey, tomato paste, garlic powder, salt, and black pepper to make the dressing.

6. 6

   Add the cooked crispy potatoes and dressing to the salad. Toss until well combined.

7. 7

   Serve immediately.

Notes

The source gives both deep-frying and air-frying options. It specifies the air-frying temperature and time but does not specify the deep-frying oil quantity or time.

Nutrition per serving

• salad
• side dish
• Mediterranean
• vegetarian
• crispy
• air-fried
• fresh vegetables
• gluten-free