Warm Potato Salad with Pomegranate Molasses and Walnuts

Name: Warm Potato Salad with Pomegranate Molasses and Walnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) waxy potatoes (red or fingerling), unpeeled, cut into ½-inch (1.3 cm) cubes; 1½ teaspoon (9 g) kosher salt, for boiling water; 1 cup (120 g) raw walnut halves, roughly chopped; 3 tablespoon (45 ml) pomegranate molasses; ¼ cup (60 ml) extra-virgin olive oil; 2 clove (6 g) garlic cloves, minced, minced; ½ teaspoon (2½ g) ground cumin; to taste freshly ground black pepper; to taste kosher salt, for dressing; 4 stalks (40 g) green onions (scallions), thinly sliced, white and light green parts; ½ cup (12 g) fresh mint leaves, loosely packed, roughly chopped; ½ cup (15 g) fresh flat-leaf parsley, loosely packed, roughly chopped; ½ cup (85 g) pomegranate seeds (arils) (optional)

From the MyKitchenBank Kitchen

A vibrant Middle Eastern-style potato salad that celebrates warm, tender potatoes tossed with tart pomegranate molasses, toasted walnuts, and fresh herbs. The potatoes are dressed while still warm so they absorb the tangy-sweet dressing. This side dish is naturally vegetarian, full of texture, and perfect alongside grilled meats or as part of a mezze spread.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 6 cups (1.4 L), serves 6 as a side

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Ingredients

6 servings

2 lb (900 g) waxy potatoes (red or fingerling), unpeeled, cut into ½-inch (1.3 cm) cubes
1½ teaspoon (9 g) kosher salt, for boiling water
1 cup (120 g) raw walnut halves, roughly chopped
3 tablespoon (45 ml) pomegranate molasses
¼ cup (60 ml) extra-virgin olive oil
2 clove (6 g) garlic cloves, minced, minced
½ teaspoon (2.5 g) ground cumin
to taste freshly ground black pepper
to taste kosher salt, for dressing
4 stalks (40 g) green onions (scallions), thinly sliced, white and light green parts
½ cup (12 g) fresh mint leaves, loosely packed, roughly chopped
½ cup (15 g) fresh flat-leaf parsley, loosely packed, roughly chopped
½ cup (85 g) pomegranate seeds (arils) (optional)

Equipment (6)

Large pot with lid
Colander
Small skillet (8-inch / 20 cm)
Large mixing bowl
Small bowl for the dressing
Whisk or fork

Steps

Before you start

Use waxy potatoes (such as red or fingerling) that hold their shape when boiled
Toast the walnuts in a dry skillet before adding to maximize their flavor
Have all herbs and other ingredients prepped and ready before you boil the potatoes, so you can dress them while still warm
Pomegranate molasses is essential and cannot be replaced with pomegranate juice; look for it in Middle Eastern or specialty groceries

1
Toast the walnuts
- Heat the small skillet over medium heat.
- Add the chopped walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden.
- Watch carefully so they don't burn.
- Transfer to a plate to cool.
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Ready when: Walnuts are fragrant and lightly golden
Tip: Toasting brings out the walnut flavor dramatically; don't skip this step.
2
Boil the potatoes
- Fill the large pot with 3 quarts (2.8 L) of water and bring to a rolling boil over high heat.
- Add 1.5 teaspoons kosher salt.
- Add the cubed potatoes and return to a boil.
- Reduce heat to medium and simmer uncovered for 12–15 minutes, stirring occasionally, until the potatoes are tender but not falling apart—a fork should pierce them easily but they should still hold their shape.
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Ready when: Potatoes are fork-tender but intact, not mushy
Tip: Waxy potatoes stay firmer than starchy ones; don't overcook or the salad will be mushy.
3
Make the dressing
- While the potatoes simmer, whisk together the pomegranate molasses, olive oil, minced garlic, ground cumin, black pepper, and a pinch of salt in a small bowl.
- Taste and adjust the seasoning—the dressing should balance tart pomegranate with savory cumin and pepper.
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Tip: Whisk well so the garlic distributes evenly and the dressing emulsifies slightly.
4
Drain and warm
- Drain the potatoes in a colander.
- Do not rinse them.
- Return the hot potatoes to the large mixing bowl.
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Tip: Keeping the starch on the potatoes helps them absorb the dressing better.
5
Toss with dressing
- Pour the dressing over the warm potatoes and toss gently but thoroughly, using a rubber spatula or wooden spoon, until every piece is coated.
- The warm potatoes will absorb the flavors of the pomegranate molasses and garlic.
- Let sit for 2–3 minutes to absorb.
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Ready when: Potatoes are evenly coated and glistening
Tip: Toss gently so the potatoes don't break apart.
6
Add herbs and walnuts
- Add the toasted walnuts, sliced green onions, chopped mint, and chopped parsley to the warm potatoes.
- Toss gently to combine.
- Taste and adjust salt and pepper as needed.
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Tip: Add fresh herbs at the end so they stay vibrant and don't wilt too much.
7
Finish and serve
- Transfer to a serving bowl.
- If desired, scatter pomegranate seeds over the top for color and a burst of sweetness.
- Serve warm or at room temperature.
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Tip: Pomegranate seeds add jewel-like color and fresh acidity; they're optional but recommended.

Good to know

Tips

Dress the potatoes while they are still warm so they absorb the pomegranate and cumin flavors more fully than if cooled first.
Pomegranate molasses is a thick, concentrated reduction sold in jars at Middle Eastern and specialty markets; do not confuse it with pomegranate juice or grenadine, which are too thin and sweet.
Toast your own walnuts rather than buying pre-toasted—they're fresher and you control the level of browning, preventing any rancid flavors.
This salad is equally delicious warm, at room temperature, or lightly chilled, making it ideal for entertaining or potlucks.

Make ahead

You can boil and cube the potatoes up to 1 day ahead and refrigerate. Reheat them gently in a low oven or microwave just before adding the dressing so they are still warm when tossed. You can also make the dressing up to 3 days ahead and refrigerate; bring to room temperature before using. Assemble the salad no more than 2 hours before serving, as the fresh herbs will gradually wilt.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed warm or at room temperature the day it's made, but can be eaten cold straight from the fridge. To reheat, transfer to a skillet over medium heat and warm gently, stirring, for 3–4 minutes. Do not microwave, as it can make the potatoes rubbery. Pomegranate seeds, if added, are best added just before serving as they soften when stored with the warm dressing. The salad does not freeze well due to the texture of the potatoes.

Substitutions

raw walnut halves → toasted pine nuts or slivered almonds. Use the same amount by weight. Pine nuts are more delicate and expensive; almonds offer a slightly sweeter, crunchier texture.
fresh mint leaves → fresh cilantro or dill. Cilantro adds a bright, herbal note; dill brings a subtle anise quality. Use the same volume.
pomegranate molasses → 2 tablespoons balsamic vinegar plus 1 tablespoon honey, whisked together. This approximates the sweet-tart balance, but the flavor is not identical. Pomegranate molasses is preferable and worth seeking out.
green onions (scallions) → thinly sliced red onion (raw or lightly pickled) or fresh chives. Raw red onion is sharper and adds color; chives offer a milder onion flavor without the bulk.