Crispy Spiced Potatoes with Creamy Garden Salad is a vibrant and satisfying dish that combines the bold flavors of roasted, golden potatoes with the freshness of a crunchy garden salad. Topped with a creamy dressing, this meal offers a comforting yet refreshing balance — perfect for lunch, a light dinner, or as a hearty side.

Why You’ll Love This Recipe

• Comforting and fresh in one balanced dish
• Easy to make with pantry staples
• Oven-roasted potatoes for crisp texture without deep frying
• Naturally vegetarian
• Flexible — serve warm or at room temperature
• Great for meal prep or packed lunches
• Adaptable with seasonal vegetables
• Creamy dressing enhances both texture and flavor
• Kid-friendly and budget-friendly
• Light enough for summer, cozy enough for cooler days

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Spiced Potatoes:

• 3 medium potatoes, scrubbed and diced
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cumin
• Salt and black pepper to taste

For the Creamy Salad:

• 2 cups chopped romaine or iceberg lettuce
• 1/4 cup diced cucumber
• 1/4 cup canned sweet corn, drained
• 1/4 cup bell pepper, chopped
• 3 tbsp mayonnaise or Greek yogurt
• 1 tsp lemon juice
• Salt and pepper to taste

Directions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, toss diced potatoes with olive oil, paprika, turmeric, cumin, salt, and black pepper until evenly coated.
3. Spread potatoes in a single layer on the prepared baking sheet. Roast for 30–35 minutes, flipping halfway through, until crispy and golden.
4. While potatoes roast, prepare the salad. In a large mixing bowl, combine chopped lettuce, cucumber, corn, and bell pepper.
5. In a small bowl, whisk together mayonnaise or Greek yogurt, lemon juice, salt, and pepper to create the dressing. Pour over the salad and toss to coat.
6. Serve the warm spiced potatoes over the creamy garden salad. Enjoy immediately for the best texture and flavor.

Servings and timing

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• Spicier Option: Add a pinch of chili powder or cayenne to the potato seasoning.
• Vegan Version: Use plant-based mayonnaise or tahini for the dressing.
• Add Protein: Top with boiled eggs, grilled chicken, or chickpeas.
• Different Greens: Try arugula, spinach, or mixed greens in place of romaine.
• Tangy Twist: Add a splash of vinegar or a few pickled vegetables to the salad.
• Cheesy Addition: Sprinkle with crumbled feta or grated parmesan.
• Add Crunch: Toss in sunflower seeds or roasted nuts for texture.

Storage/Reheating

• Storage: Store potatoes and salad separately in airtight containers in the refrigerator for up to 2 days.
• Reheating: Reheat potatoes in the oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness.
• Dressing: Keep dressing separate until ready to serve to prevent sogginess.
• Make Ahead: Potatoes can be roasted in advance and reheated just before serving.

FAQs

Can I boil the potatoes instead of roasting?

Roasting provides the best texture and flavor. Boiled potatoes will be softer and less crispy.

What type of potatoes work best?

Yukon Gold or red potatoes hold their shape well and roast to a crisp finish.

Can I use frozen vegetables in the salad?

Yes, thaw and drain frozen corn or other veggies before adding them.

Is the salad dressing sweet or tangy?

It’s slightly tangy from lemon juice with a creamy base — very balanced.

Can I substitute yogurt for mayonnaise?

Yes, Greek yogurt makes a great substitute and adds a tangy flavor.

How do I keep the potatoes crispy?

Serve immediately after roasting. Do not cover them with foil, which traps steam.

Is this dish suitable for a picnic?

Yes, just pack the potatoes and salad separately and combine before serving.

Can I use sweet potatoes instead?

Yes, sweet potatoes work well. Adjust seasoning to complement their sweetness.

How do I make this dish more filling?

Add a grain like quinoa, farro, or bulgur to the salad base.

Can I prepare everything in advance?

Yes, roast the potatoes and prep the salad ingredients ahead of time. Assemble just before eating.

Conclusion

Crispy Spiced Potatoes with Creamy Garden Salad is a vibrant, satisfying dish that’s easy to love and even easier to prepare. With its warm, crispy potatoes and cool, creamy salad base, it strikes the perfect balance between comfort and freshness. Whether served as a main or a side, this recipe will brighten any table with its color, flavor, and simplicity.

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