Arugula Pesto Potato Salad

An enticing aroma wafts from the oven as golden-brown potatoes roast alongside vibrant red spring onions, creating a delightful preview of the fresh flavor explosion that awaits. This Arugula Pesto Potato Salad takes about 45 minutes to prepare and combines the earthy taste of roasted potatoes with the zesty brightness of a homemade arugula pesto. It works wonders because the creamy texture of the potatoes beautifully melds with the herbaceous notes of the pesto, creating a comforting yet refreshing dish.

This recipe is perfect for summer gatherings, picnics, or potlucks. Serve it warm or at room temperature, making it a versatile choice for any occasion. Plus, you can make the pesto ahead of time and store it for when you’re ready to toss the salad.

Why You’ll Love This Recipe

• The roasting caramelizes the potatoes, enhancing their natural flavor and creating crispness.
• Fresh herbs in the pesto provide a vibrant, seasonal taste.
• It can be served warm, at room temperature, or chilled, offering flexibility.
• Each bite offers a delightful mix of textures from creamy potatoes and crunchy radishes.

What You’ll Need

Gather these ingredients to create this flavorful dish.

For the Salad

• 2 lbs pee wee potatoes, halved*
• 3 red spring onions, thinly sliced*
• 6 radishes, thinly shaved on a mandolin
• 2 cups packed arugula
• 2 cups packed arugula (for the pesto)

For the Dressing

• 1 cup packed basil leaves
• 1 small handful chives
• 2 garlic cloves, chopped
• ⅓ cup toasted pine nuts
• ⅓ cup grated pecorino romano cheese
• ½ tsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp honey
• ¾ cup extra virgin olive oil

For Serving

• Olive oil
• Kosher salt
• Freshly cracked black pepper

*Note: Halving the potatoes promotes even cooking and flavor absorption.

*Olive oil can be swapped with sunflower oil, if needed.

Substitutions & Swaps

• Pecorino Romano: Substitute with grated parmesan.
• Pine Nuts: Use chopped walnuts or sunflower seeds for a budget-friendly option.
• Honey: Maple syrup serves as a great vegan alternative.
• Arugula: Spinach or kale can be used instead.

How to Make It

Follow these steps to create your delicious salad.

Preheat

Preheat the oven to 425°F.

Roast

Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat, then spread the potatoes into one even layer, cut-side down. Roast for 15 minutes.

Add Onions

Arrange the slices of spring onion (the red/white bulb section only) over the potatoes. Continue to roast for 25 more minutes, or until the potatoes are golden brown and tender. Let cool on the sheet pan for 10 minutes before tossing the salad.

Combine Greens

Add the arugula, shaved radishes, and the remaining green spring onion stems to a large salad bowl.

Make Pesto

For the pesto, combine 2 cups of arugula, basil, chives, garlic, pine nuts, pecorino romano cheese, lemon zest, lemon juice, and honey in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl, then stir in the olive oil. Season with salt and black pepper to taste.

Toss Salad

Add the roasted potatoes and onions to the salad bowl. Add enough pesto to your liking, tossing to combine, and reserve any extra for another use.

Serve

Serve the potato salad warm or at room temperature, topped with more black pepper.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, potatoes will become mushy.
Reheat: Microwave on low for 1-2 minutes.

Tips for Best Results

• Make sure the potatoes are cut evenly for uniform cooking.
• Let the pesto sit for a few minutes to allow flavors to meld.
• Adjust the seasoning of the pesto to balance the saltiness of the cheese.
• Use a mandolin for perfect radish slices that add an elegant touch.

Serving Suggestions

• Pair with grilled chicken or fish for a hearty meal.
• Serve at a summer barbecue alongside other salads and sides.
• Ideal for a picnic, enjoying both flavor and convenience.