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Arugula Pesto Potato Salad

Bright, peppery arugula pesto transforms roasted pee wee potatoes into an extraordinary side dish or a refreshing main meal for gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Potato Salad
  • 2 lbs pee wee potatoes, halved Small waxy potatoes hold their shape when roasted.
  • ¾ cup extra virgin olive oil For the pesto and roasting; use high-quality for best results.
  • to taste Kosher salt
  • to taste Freshly cracked black pepper
  • 3 red spring onions, thinly sliced Use bulbs for roasting and stems for tossing.
  • 2 cups arugula (for tossing) Adds a peppery flavor.
  • 6 radishes, thinly shaved
For the Pesto
  • 2 cups arugula (for pesto)
  • 1 cup basil leaves
  • 1 small handful chives
  • 2 garlic cloves, chopped
  • ⅓ cup toasted pine nuts
  • ⅓ cup grated pecorino romano cheese Use fresh grated for best flavor.
  • ½ tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp honey

Method
 

Roasting the Potatoes
  1. Preheat your oven to 425°F. Toss the halved potatoes with olive oil, kosher salt, and black pepper to coat.
  2. Spread the potatoes cut-side down on a sheet pan and roast for 15 minutes.
Add the Spring Onions
  1. Add spring onion bulbs to the pan and continue roasting for about 25 minutes until golden brown and caramelized.
Prep the Salad Base
  1. Let the roasted potatoes and onions cool for about 10 minutes. In a large bowl, combine arugula, shaved radishes, and reserved green onion stems.
Make the Arugula Pesto
  1. In a food processor, combine arugula, basil leaves, chives, garlic, pine nuts, pecorino, lemon zest, lemon juice, and honey. Pulse until chopped, then stream in olive oil until emulsified.
Toss and Serve
  1. Add the warm potatoes and roasted onions to the salad bowl. Spoon pesto over and toss gently to coat. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container for up to 3–4 days. The pesto can be frozen separately for up to 3 months. Serve slightly warm or at room temperature for the best flavor.