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Arugula Pesto Potato Salad Recipe

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4.3 from 4 reviews

This Arugula Pesto Potato Salad is a vibrant and flavorful twist on classic potato salad, combining roasted 'pee wee' potatoes with a bright, herbaceous arugula and basil pesto. Enhanced by crisp radishes and fresh spring onions, this salad is perfect served warm or at room temperature for a refreshing side dish.

Ingredients

Potatoes and Vegetables

  • 2 lbs “pee wee” potatoes, halved
  • Olive oil, for drizzling
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 3 red spring onions, thinly sliced (use red/white bulb section only for roasting, green stems reserved)
  • 6 radishes, thinly shaved on a mandolin

Arugula Pesto

  • 2 cups packed arugula
  • 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

  1. Preheat Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C). Place the halved "pee wee" potatoes on a half sheet pan. Drizzle generously with olive oil, sprinkle kosher salt and freshly cracked black pepper, and toss them to evenly coat. Spread the potatoes cut-side down in a single layer.
  2. Roast Potatoes with Spring Onions: Roast the potatoes for 15 minutes. Then, arrange the red/white bulb sections of the thinly sliced spring onions over the potatoes on the pan. Continue roasting for an additional 25 minutes until the potatoes are golden brown and tender. Remove from the oven and let them cool on the sheet pan for 10 minutes.
  3. Prepare Salad Base: In a large salad bowl, combine the arugula, thinly shaved radishes, and the reserved green spring onion stems. This will add color and a fresh crunch to your salad.
  4. Make the Arugula Pesto: In a food processor, combine 2 cups arugula, basil leaves, chives, chopped garlic, toasted pine nuts, grated pecorino romano, lemon zest, lemon juice, and honey. Pulse until everything is finely chopped and begins to form a coarse paste. Transfer to a bowl and stir in the extra virgin olive oil. Adjust seasoning with salt and black pepper to taste.
  5. Toss the Salad: Add the roasted potatoes and onions to the salad bowl with the greens and radishes. Add enough pesto to your liking and gently toss all ingredients together until well combined. Reserve any extra pesto for another use.
  6. Serve: Serve the potato salad warm or at room temperature, finishing with an extra sprinkle of freshly cracked black pepper on top. Enjoy this vibrant and herby salad as a delicious side dish.

Notes

  • Using small "pee wee" potatoes ensures the salad has a lovely tender texture without requiring peeling.
  • Roasting the potatoes cut-side down helps achieve a crispy, golden crust.
  • Extra pesto can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you prefer a nuttier pesto, lightly toast the pine nuts before blending.
  • This salad can be served warm or at room temperature, making it versatile for entertaining.

Find it online: https://simpleplatter.com/arugula-pesto-potato-salad-recipe/