✨Crispy Baked Potato Salad with Creamy Ranch & Pomegranate✨
Ingredients
4 brick boiled potatoes (firm, not mushy)
2 tsp olive oil or vegetable oil
½ tsp salt (or to taste)
½ tsp chaat masala
¼ tsp oregano
¼ tsp paprika powder
¼ tsp thyme
¼ tsp black pepper powder
2 tbsp fresh lemon juice
Coriander leaves
½ cup sweet corn (optional)
1 cup iceberg lettuce (chopped)
2 tbsp black olives (sliced)
2 tbsp fresh mint leaves (chopped)
1–2 tbsp ranch dressing or mayonnaise (or Greek yogurt for a low-calorie option)
1 tbsp pomegranate seeds (optional)
Optional: 1 tbsp roasted almonds or cashews for crunch
Recipe
Take four firm boiled potatoes and cut them into chunky cubes. Add them to a mixing bowl with 2 teaspoons of oil, salt, chaat masala, oregano, paprika powder, thyme, black pepper, and lemon juice. Coat everything evenly so the potatoes absorb all the spicy tangy flavors. Spread them on a baking tray and bake in a preheated oven at 240°C for 15 minutes or airfry them for 10 minutes at 200 degrees until they turn golden and crispy from the edges. Halfway through, toss in the corn to let them roast and become perfectly crisp and sweet. Once done, remove from the oven and let them cool slightly.
In a salad bowl, add lettuce, mint, black olives, and your crispy baked potatoes with corn. Pour in ranch or mayonnaise (or use Greek yogurt for a healthy salad recipe) and mix gently so everything is coated in that creamy dressing. Garnish with pomegranate seeds and a sprinkle of nuts if you love extra crunch. Serve fresh and enjoy that perfect balance of spicy, tangy, and creamy flavors.
Calories (per serving):
Approx. 230 kcal per serving (makes 3–4 servings)
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