Description
This Arugula Pesto Potato Salad combines tender potatoes with a vibrant arugula pesto for a refreshing side dish 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
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 and spread them on a baking sheet. Roast for about 30 minutes, or until golden and tender.
- While the potatoes are roasting, prepare the arugula pesto. In a food processor, combine the arugula, basil, chives, garlic, pine nuts, pecorino romano, lemon zest, lemon juice, and honey. Pulse until well blended, then slowly drizzle in the olive oil until smooth.
- Once the potatoes are done, let them cool slightly before transferring them to a large bowl. Add the thinly sliced red spring onions and shaved radishes.
- Pour the arugula pesto over the warm potatoes and gently toss to combine. Serve immediately or chill in the refrigerator for a refreshing salad.
Notes
Feel free to adjust the amount of lemon juice and honey to suit your taste. This salad is best served fresh but can be stored in the fridge for a day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Arugula Pesto Potato Salad, potato salad recipe, arugula recipes, pesto recipe, healthy side dish