Roasted Potato Salad with Pesto
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Roasted Potato Salad with Pesto
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Love potato salad? This Roasted Potato Salad with Pesto is a unique twist on the classic that adds leafy greens, crunchy veggies and herbs to the mix! Easy to customize, this recipe for potato salad is perfect for sharing.
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Ingredients
- 1 lb. gold or red potatoes
- 4 tablespoons olive oil divided
- kosher salt and black pepper to taste
- 3-4 cups arugula washed and dried
- ½ cup basil pesto or a similar green pesto
- ¼ cup sliced green onions
- 2 small cucumbers sliced
- 5-8 medium radishes sliced thin
- freshly squeezed lemon juice to taste
- Lemon zest and slices for garnish
- fresh basil for garnish
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Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Wash and dry the potatoes. Cut them in at least 1” thick rounds. If the potatoes are very small, slice them in half. You want the potatoes to be cut at about the same size so they roast evenly
- Place the sliced potatoes on the prepared baking sheet.
- Drizzle with 2 tablespoons of olive oil. Season liberally with salt and pepper.
- Bake for 10-15 minutes in the preheated oven. After this time, insert a knife into one potato to see if it’s done. It should slide out easily.
- As the potatoes roast, drizzle the arugula with the remaining 2 tablespoons of olive oil. Massage the leaves gently until coated. Transfer to a serving platter.
- Let warm potatoes cool down slightly and transfer them into a large bowl. Add the pesto, green onions, cucumbers, radishes and lemon juice. Toss gently with tongs or serving utensils to coat, and give them a taste. Add more salt and pepper, if necessary.
- Arrange the potato mixture on top of arugula in the serving platter.
- Serve while the potatoes are still warm, and top with lemon zest, lemon slices and more pesto.
Notes
- Store in the refrigerator for up to a week in an airtight food storage container.
- This salad can be served both cold and warm.
- Make ahead tip: Roast the potatoes in advance and store in the refrigerator. Chop the green onions, cucumbers and radishes and store in airtight containers in the fridge, too. When about ready to serve, reheat the potatoes (if you want the salad to be warm) or serve cold and toss with the other ingredients.
Nutrition Information
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Serving
1g
Calories
276kcal
(14%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
16g
Cholesterol
5mg
(2%)
Sodium
182mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 276kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 5mg | 2% |
| Sodium | 182mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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