Love potato salad? This Roasted Potato Salad with Pesto is a unique twist on the classic that adds leafy greens, crunchy veggies and herbs to the mix! Easy to customize, this recipe for potato salad is perfect for sharing. Makes 6 servings, but is easily doubled.
Roasted Potato Salad with Pesto
This summer, I wanted to offer a different variation on the salad… this time, with roasted potatoes and more GREENS!
This easy recipe still highlights the deliciousness of potato but brings some unique flavor and texture to the table.
Why I love this recipe:
Honestly, I love roasted potatoes so much, and paired with homemade basil pesto, arugula and crunchy veggies, this is a fun twist on the classic.
But it’s more than just that because it introduces leafy greens and crunchy veggies to the mix.
It’s like a hybrid salad. Part potato salad and part leafy green salad. 🙂
The combination is incredibly satisfying and has a lovely pop of acidity in each bite, thanks to the lemon juice and zest used in the recipe.
Also, the color of the potato salad is stunning.
And the flavors are out-of-this-world, too, and easy to customize to your tastebuds.
No matter how you slice it, this is a great recipe for enjoying and sharing year-round, but especially during the warm months.
Looking for more outdoor entertaining inspiration? Head on over to my Summer Recipe Index for some ideas.
What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Potatoes — we’re using gold or red potatoes for this recipe because I love the way they roast.
- Olive oil — or another neutral oil, like avocado oil. I do not recommend using a canola or vegetable oil here.
- Salt — I like to use a medium grain sea or kosher salt for this recipe.
- Black pepper — we love to grind our own, but the store-bought ground pepper works great, too.
- Arugula — the peppery bite of these greens is like no other and so satisfying paired with the other ingredients!
- Basil pesto — or your favorite green pesto. You can use a homemade pesto or store bought. You can even use vegan pesto (like my spinach pistachio pesto) if you’d like this roasted potato salad to be vegan.
- Cucumbers — we’ll need two small cucumbers for this recipe to add crunch and texture!
- Radishes — not only do these add a pop of red to our roasted potato salad recipe, but they also add a lovely crunch.
- Lemons — we’ll need a lemon or two for its juice, zest and then to slice it into wedges.
- Fresh basil — this is an awesome addition for the garnish. It’s optional, but adds some gorgeous color.
What kind of potatoes to use in this recipe:
Personally, I like red or Yukon gold potatoes for this potato salad recipe. However, you can use any waxy potatoes in this recipe, like baby potatoes and new potatoes.
While I like to roast russet potatoes, I do not recommend using them in this recipe.
How to make Roast Potato Salad
Preheat the oven and line a rimmed baking sheet with parchment paper or aluminum foil. Set it aside.
Prep the potatoes. Give ‘em a good wash, scrubbing the skin well. Slice into 1” rounds using a sharp knife. We want them to be bite-size pieces.
You want the potatoes to be about the same size so they can roast evenly.
Place them onto the prepared baking sheet in a single layer.
Toss potatoes in olive oil, salt and pepper. Toss them around until evenly coated.
Roast the potatoes for 10-15 minutes in the hot oven.
Test the potatoes out after the 10-minute mark by inserting a knife into one. If it slides out evenly, the potatoes are cooked through. They should also be golden brown!
Let the hot potatoes cool for a few minutes so they’re not so hot to wilt the arugula.
Prepare the arugula salad in a medium bowl. Drizzle with the remaining olive oil. Massage the leaves gently until coated. Transfer to a serving platter.
Combine the rest of the ingredients. Place the warm potatoes in a large bowl. Add the pesto, green onions, cucumbers, radishes and lemon juice.
Toss the ingredients gently with tongs or serving utensils until completely coated.
Give the potato salad mixture a taste and season with more salt and pepper, if necessary.
Transfer the potato mixture sit on top of the arugula on the serving bowl.
Top with lemon zest, lemon slices, more pesto and fresh basil leaves, and enjoy immediately!
DID YOU KNOW?
This can be served as a warm potato salad, at room temperature or even cold!
Erin’s Easy Entertaining Tips
This easy roasted potato salad recipe is the ultimate entertaining side dish, if you ask me.
If you go most anywhere for an outdoor gathering, a potluck, a picnic, a backyard barbecue, it’s just one of those classic dishes!
If you find yourself wanting to entertain this summer and serve this delicious potato salad recipe, here are some tips and tricks I’ve learned along the way:
- Double the recipe. This one goes fast because it doesn’t make a huge serving, and if you’re feeding a crowd, you definitely need more than one batch of this goodness!
- Make it ahead of time… to an extent. Roast the potatoes and store ’em in the fridge. Reheat the cooked potatoes to combine with the other ingredients. You can also pre-chop the veggies.
- Don’t serve it too early. Because this potato salad has hardboiled egg in it, it can’t sit out for hours on end. I like to throw it all together right before it’s time to eat, allowing my guests plenty of time to have a serving or two of it.
Frequently Asked Questions:
You certainly can soak potatoes before roasting, and I know some people who might par cook their potatoes in the microwave, too. We do not do that for this recipe.
Red and gold potatoes, like the ones used in this recipe, are excellent for roasting because they crisp up beautifully.
Quick tips and tricks for the best Pesto Potato Salad
- Cook those potatoes and let ‘em cool slightly. If they’re too warm, they will wilt the arugula.
- Serve it warm or cold. This potato salad is awesome either way!
- Make parts in advance. Roast potatoes in advance and store in the refrigerator. Chop the green onions, cucumbers and radishes and store in airtight containers in the fridge, too. When about ready to serve, reheat the potatoes (if you want the salad to be warm) or serve cold and toss with the other ingredients.
More summer salad recipes to try:
- Summer Fruit Salad
- Grilled Shrimp Salad with Homemade Lime Vinaigrette
- Cucumber and Feta Salad
- Orzo Pasta Salad
Now learn how to make this colorful one below…
Love potato salad? This Roasted Potato Salad with Pesto is a unique twist on the classic that adds leafy greens, crunchy veggies and herbs to the mix! Easy to customize, this recipe for potato salad is perfect for sharing.
- 1 lb. gold or red potatoes
- 4 tablespoons olive oil, divided
- Kosher salt and black pepper, to taste
- 3-4 cups Arugula, washed and dried
- ½ cup basil pesto (or a similar green pesto)
- ¼ cup sliced green onions
- 2 small cucumbers, sliced
- 5-8 medium radishes, sliced thin
- Lemon juice, to taste
- Lemon zest and slices, for garnish
- Fresh basil, for garnish
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Wash and dry the potatoes. Cut them in at least 1” thick rounds. If the potatoes are very small, slice them in half. You want the potatoes to be cut at about the same size so they roast evenly
- Place the sliced potatoes on the prepared baking sheet.
- Drizzle with 2 tablespoons of olive oil. Season liberally with salt and pepper.
- Bake for 10-15 minutes in the preheated oven. After this time, insert a knife into one potato to see if it’s done. It should slide out easily.
- As the potatoes roast, drizzle the arugula with the remaining 2 tablespoons of olive oil. Massage the leaves gently until coated. Transfer to a serving platter.
- Let warm potatoes cool down slightly and transfer them into a large bowl. Add the pesto, green onions, cucumbers, radishes and lemon juice. Toss gently with tongs or serving utensils to coat, and give them a taste. Add more salt and pepper, if necessary.
- Arrange the potato mixture on top of arugula in the serving platter.
- Serve while the potatoes are still warm, and top with lemon zest, lemon slices and more pesto.
Store in the refrigerator for up to a week in an airtight food storage container.
This salad can be served both cold and warm.
Make ahead tip: Roast the potatoes in advance and store in the refrigerator. Chop the green onions, cucumbers and radishes and store in airtight containers in the fridge, too. When about ready to serve, reheat the potatoes (if you want the salad to be warm) or serve cold and toss with the other ingredients.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 276Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 5mgSodium: 182mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 6g
Nutrition facts are an estimate and not guaranteed to be accurate.
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…