Serves 1
Directions
- 1Slice the potatoes thinly.
- 2Transfer the sliced potatoes to a baking sheet lined with parchment paper.
- 3Drizzle olive oil over the potatoes.
- 4Season with salt and pepper.
- 5Mix the potatoes to ensure they are evenly coated.
- 6Bake until crispy and golden brown.
- 7In a bowl, combine olive oil, pomegranate syrup, and seasoning.
- 8Mix the dressing until well combined.
- 9Slice the red onion thinly.
- 10Slice the bell pepper into thin strips.
- 11Add the sliced red onion and bell pepper to the bowl with the dressing.
- 12Mix the vegetables with the dressing by hand.
- 13Chop the spring onion.
- 14Chop the parsley.
- 15Chop the pickles.
- 16Chop the walnuts.
- 17Add the chopped spring onion, parsley, pickles, and walnuts to the bowl.
- 18Mix all the ingredients in the bowl thoroughly.
- 19Add the crispy potatoes to the vegetable and dressing mixture.
- 20Mix the potatoes with the salad.
- 21Serve the crispy potato salad in a bowl.
- 22Garnish with fresh parsley.
Ingredients
- Potatoes
- Olive oil
- Salt
- Pepper
- Pomegranate syrup
- Seasoning
- Red onion
- Bell pepper
- Spring onion
- Parsley
- Pickles
- Walnuts
Equipment
BowlBaking trayParchment paperTongsKnifeFork
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