Roasted Potato Salad with Pesto

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.

Prep Time 10

Cook Time 15

Cooling Time 10

Total Time 35

Servings servings

Calories 276kcal

Ingredients

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
freshly squeezed lemon juice to taste
Lemon zest and slices for garnish
Fresh basil for garnish

Instructions

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.

Notes

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.

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