Description
This Arugula Pesto Potato Salad combines the earthiness of potatoes with the fresh, vibrant flavors of arugula pesto, offering a delightful twist for your next side dish.
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
1 cup packed basil leaves
1 small handful chives
2 garlic cloves
chopped
â…“ cup toasted pine nuts
â…“ cup grated pecorino romano cheese
½ tsp lemon zest
2 tbsp lemon juice
1 tbsp honey
Âľ cup extra virgin olive oil
Instructions
- Preheat your oven to 400°F (200°C). Toss the halved potatoes with olive oil, kosher salt, and black pepper, then spread them on a baking sheet and roast for about 30 minutes until golden and tender.
- While the potatoes are roasting, prepare the arugula pesto. In a food processor, combine 2 cups of arugula, basil, chives, garlic, pine nuts, pecorino romano, lemon zest, lemon juice, honey, and olive oil. Blend until smooth, adjusting seasoning with salt and pepper.
- Once the potatoes are roasted, let them cool slightly before combining them in a large bowl with the arugula pesto, sliced spring onions, and shaved radishes. Toss gently to coat the potatoes with the pesto evenly.
- Serve warm or at room temperature, garnished with additional arugula if desired.
Notes
For a creamier texture, consider adding a dollop of Greek yogurt or sour cream to the salad.
- 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, arugula recipe, potato salad, pesto, vegetarian salad