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Roasted Potato Salad with Pesto

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 276 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. 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
  3. Place the sliced potatoes on the prepared baking sheet.
  4. Drizzle with 2 tablespoons of olive oil. Season liberally with salt and pepper.
  5. 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.
  6. 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.
  7. 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.
  8. Arrange the potato mixture on top of arugula in the serving platter.
  9. 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

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

% 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.