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–+ servings
Arugula Pesto Potato Salad

Fresh Arugula Pesto Potato Salad for a Flavorful Spring Bite

A vibrant Arugula Pesto Potato Salad that combines roasted spring vegetables and creamy potatoes, perfect for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Pee Wee or Fingerling Potatoes Substitute with other small potatoes, adjusting roast time as needed.
  • 2 tablespoons Olive Oil Use extra virgin for more richness.
  • 1 teaspoon Kosher Salt Regular salt can be substituted but adjust to taste.
  • 1 teaspoon Freshly Cracked Black Pepper
  • 1 bunch Red Spring Onions Substitute with shallots if unavailable.
  • 4 cups Arugula Can replace with spinach for a milder taste.
  • 1 cup Radishes Any crunchy vegetable could be used as a substitute.
For the Pesto
  • 1 cup Basil Use more arugula if basil is unavailable.
  • 1/4 cup Chives Substitute with other mild herbs.
  • 2 cloves Garlic Can use garlic powder in a pinch.
  • 1/4 cup Pine Nuts Swap with walnuts or almonds for different flavors.
  • 1/2 cup Pecorino Romano Cheese Parmesan is a good substitute.
  • 1 tablespoon Lemon Zest Important for tasting balance.
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Honey Can use maple syrup as an alternative.

Equipment

  • Oven
  • Baking sheet
  • mixing bowl
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Wash and scrub the potatoes thoroughly. Cut them in half, then toss in bowl with olive oil, salt, and pepper.
  2. Spread the seasoned potatoes cut-side down on a baking sheet lined with parchment paper. Roast for about 15 minutes until golden and fork-tender.
  3. Remove baking sheet and scatter the sliced onions over the potatoes. Return to oven and roast for an additional 25 minutes until golden and tender.
  4. Let the potatoes and onions cool for about 10 minutes.
  5. In a large bowl, combine arugula, radishes, and remaining green parts of the onions. Toss gently.
  6. In a food processor, combine all pesto ingredients and pulse until finely chopped, then drizzle in olive oil to create a creamy sauce.
  7. Combine the warm potatoes and onions with the salad mixture. Drizzle pesto over everything and toss gently.
  8. Serve the salad warm or at room temperature, garnished with black pepper.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 32gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 350mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 700IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Use fresh arugula and seasonal vegetables for the best flavor. Store components separately for freshness.

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