Roasted Potato Salad with Pesto and Arugula : A Fresh Take on a Classic
This Roasted Potato Salad with Pesto and Arugula is bold, herby, and bursting with flavor. Baby potatoes are roasted until golden and crisp, then tossed with peppery arugula, crisp radishes, and a vibrant basil pesto. It’s a modern, mayo-free twist on the classic potato salad that works perfectly as a side dish or a light vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
1½ lbs baby potatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
1½ cups fresh arugula
½ cup thinly sliced radishes
¼ cup chopped green onions
¼ cup fresh basil leaves (optional)
For the Pesto Dressing:
½ cup fresh basil
2 tablespoons toasted pine nuts or walnuts
1 garlic clove
¼ cup grated Parmesan
⅓ cup olive oil
Juice of ½ lemon
Salt and pepper to taste
Instructions
Roast the Potatoes: Preheat oven to 425°F. Toss halved potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.
Make the Pesto: In a blender or food processor, blend basil, nuts, garlic, Parmesan, lemon juice, and olive oil until smooth. Season to taste.
Assemble the Salad: In a large bowl, combine warm roasted potatoes, arugula, radishes, green onions, and a few basil leaves.
Toss with Pesto: Spoon pesto over the salad and gently toss to coat. Serve warm or at room temperature.
Nutrition
- Calories: 280
- Fat: 18g
- Carbohydrates: 25g
- Protein: 5g