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Pesto Smashed Potato Salad

Boiled, then baked garlic, parsley smashed potatoes are tossed in basil pesto with arugula & green onions for a delicious twist on traditional potato salad!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 people
Calories: 200 kcal
Course: Side Dish , Salad
Cuisine: Italian

Ingredients

  • 24 oz baby potatoes
  • 3 tbsp butter melted
  • 4 cloves garlic crushed
  • 1 tbsp parsley
  • ½ tsp sea salt
  • ¼ cup basil pesto
  • 1 cup arugula
  • 3 green onions thinly sliced
  • ¼ cup fresh grated parmesan cheese

Instructions

    Cup of Yum
  1. Preheat the oven to 450°F.
  2. Add the potatoes to a large pot of boiling water, cook until tender, 15-20 minutes.
  3. Drain the potatoes then place on a baking sheet and smash each potato with a fork. (You’ll probably need 2 baking sheets for this, or one really really large baking sheet.)
  4. In a small bowl, combine the butter, garlic, parsley and sea salt.
  5. Brush over each potato.
  6. Place into the oven and bake for 18-20 minutes.
  7. Remove the potatoes from the oven and place in a large bowl, allow to cool for 5-10 minutes, then toss with the pesto, and gently mix in the arugula and green onions.
  8. Serve topped with fresh grated parmesan cheese.

Nutrition Information

Serving 6serving Calories 200kcal (10%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 18mg (6%) Sodium 417mg (17%) Potassium 514mg (15%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 610mg (12%) Vitamin C 25.4mg (28%) Calcium 95mg (10%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 200

% Daily Value*

Serving 6serving
Calories 200kcal 10%
Carbohydrates 22g 7%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 18mg 6%
Sodium 417mg 17%
Potassium 514mg 11%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 610mg 12%
Vitamin C 25.4mg 28%
Calcium 95mg 10%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.