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Arugula Pesto Potato Salad

Arugula Pesto Potato Salad
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Arugula Pesto Potato Salad is a refreshing and vibrant twist on a classic dish that captures the essence of seasonal cooking. This salad combines tender roasted ‘pee wee’ potatoes with a homemade arugula-basil pesto, creating a delightful blend of flavors and textures. The peppery kick from fresh arugula and the crunch of thinly sliced radishes elevate this potato salad into something truly extraordinary. Perfect for picnics, barbecues, or light dinners, this dish is not only easy to prepare but also packed with nutrition, allowing you to enjoy comfort food without compromise.

Ingredients

Scale
  • 2 lbs 'pee wee' potatoes, halved
  • ½ cup extra virgin olive oil (divided)
  • 3 red spring onions, thinly sliced
  • 2 cups packed arugula
  • 6 radishes, thinly shaved
  • 1 cup packed basil leaves
  • ⅓ cup toasted pine nuts
  • 2 garlic cloves, chopped
  • ⅓ cup grated pecorino romano cheese (or nutritional yeast for a vegan option)
  • Juice and zest of ½ lemon
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss halved potatoes with half of the olive oil, salt, and pepper on a half sheet pan. Roast for 15 minutes.
  2. Add sliced spring onions to the pan and roast for an additional 25 minutes until golden brown and tender.
  3. In a food processor, combine arugula, basil, chives, garlic, pine nuts, cheese (or nutritional yeast), lemon juice and zest. Pulse until finely chopped.
  4. With the processor running, gradually add remaining olive oil until emulsified. Season with salt and pepper.
  5. In a large bowl, combine warm roasted potatoes and spring onions with arugula and radishes. Toss gently with pesto until well coated.

Nutrition

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