Arugula Pesto Potato Salad
This arugula pesto potato salad combines roasted potatoes, peppery arugula, and a vibrant homemade pesto for an easy and flavorful dish. Perfect for gatherings or weeknight meals!
Ingredients
- 2 lbs "pee wee" potatoes, halved*
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- 3 red spring onions, thinly sliced*
- 2 cups packed arugula
- 6 radishes, thinly shaved on a mandolin
- 2 cups packed arugula
- 1 cup packed basil leaves
- 1 small handful chives
- 2 garlic cloves, chopped
- 1/3 cup toasted pine nuts
- 1/3 cup grated pecorino romano cheese
- 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp honey
- 3/4 cup extra virgin olive oil
Instructions
- Preheat your oven to 425°F. Place the halved potatoes on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Arrange the potatoes cut-side down in a single layer. Roast for 15 minutes.
- After 15 minutes, scatter the thinly sliced red spring onion bulbs over the potatoes. Continue roasting for another 25 minutes, or until the potatoes are golden and fork-tender.
- Allow the roasted potatoes to cool on the sheet pan for 10 minutes.
- Meanwhile, prepare the salad base by adding arugula, radishes, and the green onion tops to a mixing bowl.
- To make the pesto, add arugula, basil, chives, garlic, pine nuts, pecorino romano, lemon zest, lemon juice, and honey to a food processor. Pulse until finely chopped.
- Transfer the pesto to a bowl, stir in the olive oil, and season with salt and black pepper to taste.
- Add the slightly cooled potatoes and onions to the salad bowl. Toss with the freshly made pesto until well coated, reserving some pesto for other uses if desired.
- Serve warm or at room temperature, garnished with extra black pepper if you like.
Notes
For meal prep, store the components separately and mix them just before serving. Double the recipe for leftovers—it tastes even better the next day!