Description
This Arugula Pesto Potato Salad combines tender potatoes with a vibrant arugula pesto for a refreshing side dish that’s perfect for any occasion.
Ingredients
2 lbs ‘pee wee’ potatoes
halved
olive oil
kosher salt
freshly cracked black pepper
3 red spring onions
thinly sliced
2 cups packed arugula
6 radishes
thinly shaved on a mandolin
2 cups packed arugula for pesto
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
Instructions
- Preheat oven to 400°F (200°C).
- Toss halved potatoes with olive oil, kosher salt, and black pepper. Spread on a baking sheet and bake for 30 minutes or until tender.
- While potatoes bake, prepare the arugula pesto. In a food processor, combine 2 cups arugula, basil leaves, chives, garlic, pine nuts, pecorino romano, lemon zest, lemon juice, and honey. Pulse until combined, then slowly drizzle in olive oil while blending until smooth. Season to taste with salt and pepper.
- Once potatoes are done, let them cool slightly before combining with the pesto, red spring onions, and shaved radishes in a large bowl. Toss gently to coat.
- Serve warm or at room temperature.
Notes
For an extra kick, consider adding some red pepper flakes to the pesto. This salad can be made a day ahead; just store the potatoes separately from the pesto until serving.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 8 mg
Keywords: Arugula Pesto Potato Salad, potato salad, arugula recipes, pesto, healthy salad