1. Home
  2. Recipes
  3. Crispy Potato Salad Bowl

Crispy Potato Salad Bowl

Featured in Perfect Companion Dishes.

This is an easy bowl where crunchy seasoned oven potatoes meet fresh salad, creamy avocado, and tomatoes. Everything gets extra tasty with homemade garlic dressing.

Pin it Share it Send it Print it Jump To Recipe
Rehan Magic House Recipes
Updated on Mon, 26 May 2025 08:43:43 GMT
A bowl full of roasted diced sweet potatoes, avocado, cherry tomatoes, and arugula. Pin it
A bowl full of roasted diced sweet potatoes, avocado, cherry tomatoes, and arugula. | magichouserecipes.com

This potato bowl with avocado and tomato salad is the ultimate comfort food. Crunchy, spiced potato cubes mingle with fresh greens and creamy avocado. Super quick to put together—everyone's gonna love it.

Simply Tasty

These crispy potatoes give the bowl a savory twist, while the combo of avocado and tomatoes keeps things bright. The homemade dressing with olive oil, lemon, garlic, and a bit of honey really makes it pop. Perfect when you're in a rush.

What's Inside

  • Dressing: Grab olive oil, lemon, garlic, honey, plus salt and pepper.
  • Salad: Leafy greens, avocado, cherry tomatoes.
  • Potatoes: Waxy potatoes, 2 tbsp olive oil, paprika powder, seasonings.

How To Pull It Off

Serving
Arrange the potatoes over the salad, pour the dressing on top, and you're good to go.
Dressing
Whisk all the dressing ingredients together until creamy, then taste to adjust.
Salad
Toss the greens, tomatoes, and avocado together, stick the bowl in the fridge to chill.
Potatoes
Cube, season, and throw in a 225°C oven until they're all crispy.

Fresh Twists

Some fresh herbs take the potatoes up a notch. You could add bell peppers, cucumber, or red onion into the salad too. Toasted seeds are awesome for crunch.

Always Fits

This bowl works for lunch, dinner, or as a grill side. Quick and filling, totally refreshing. Super awesome on warm days, too.

A big bowl of greens with roasted potato cubes, slices of avocado, and cherry tomatoes on top. Pin it
A big bowl of greens with roasted potato cubes, slices of avocado, and cherry tomatoes on top. | magichouserecipes.com

Easy To Switch Up

Swap honey for agave if you want it vegan. Mix things up with any veggies or spice mixes you like, or change the salad leaves. You'll never get bored.

Frequently Asked Questions

→ Why do you salt the potatoes after baking?
If you add salt after baking, the potatoes go even crunchier. Too early, and they can get soggy from the extra moisture.
→ Can I prep the potatoes in advance?
Potatoes straight from the oven are hands-down the best—still crisp and hot. If you prep and stash them, they lose that crunch.
→ What kind of salad should I use?
Any leafy stuff works. If you toss in a mix of greens, it gives a better bite and more flavors.
→ How do I know my avocado is ripe?
Give it a gentle squeeze. Ripe ones give a little, but don't feel mushy.
→ Can I make the dressing ahead?
Yep! When you keep the dressing sealed tight in the fridge, it’s good for 2–3 days. The garlicky kick gets even stronger.

Crispy Potato Salad Bowl

Flavored oven potatoes hang out with fresh avocado, tomatoes, and a zesty homemade garlic lemon dressing. Tastes like a meal that fills you up.

Prep Time
5 Minutes
Cook Time
25 Minutes
Total Time
30 Minutes
By: Reham

Category: Side Dishes

Difficulty: Easy

Cuisine: International

Yield: 2 Servings (2 Bowls)

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 teaspoon honey.
02 1 clove garlic.
03 2 tablespoons lemon juice.
04 4 tablespoons olive oil for dressing.
05 1 avocado.
06 10 cherry tomatoes.
07 2 big handfuls mixed lettuce.
08 Salt and pepper.
09 0.5 teaspoon hot paprika powder.
10 2 teaspoons sweet paprika powder.
11 2 tablespoons olive oil.
12 500 g potatoes.

Instructions

Step 01

Sprinkle salt over the hot potatoes and toss everything with avocado, lettuce, and tomato. Drizzle on the dressing to finish it off.

Step 02

Stir honey, garlic, olive oil, and lemon juice together. Add salt and pepper to taste.

Step 03

Give the salad leaves a good wash, cut the tomatoes in half, and slice the avocado thin.

Step 04

Pop the potatoes in at 200°C with fan for about 25 minutes until they turn golden and crisp.

Step 05

Peel your spuds, chop them into quarters or cubes. Mix them with the olive oil and your spices, then spread onto a lined tray.

Notes

  1. Hold off salting the potatoes until they're baked.
  2. Tastes best when eaten right away.
  3. Keep the dressing in a separate container if you want to store it.

Tools You'll Need

  • Baking parchment.
  • Oven tray.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 45 g
  • Protein: 6 g