Arugula Pesto Potato Salad
Whip up an irresistible Arugula Pesto Potato Salad that’s perfect for any meal! Enjoy fresh flavors and satisfying textures today!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 2 lbs “pee wee” potatoes
- 2 cups packed arugula (for the salad)
- 2 cups packed arugula (for the pesto)
- 1 cup packed basil leaves
- 6 radishes
- 3 red spring onions
- ⅓ cup toasted pine nuts
- ⅓ cup grated pecorino romano cheese
- olive oil
- lemon juice
- garlic
- honey
- kosher salt
- black pepper
Instructions
- Preheat the oven to 425°F (220°C). Toss halved potatoes in olive oil, salt, and pepper on a half sheet pan. Roast for 15 minutes.
- Add sliced spring onions to the pan and roast for an additional 25 minutes until golden brown and tender.
- In a large bowl, combine arugula and shaved radishes.
- For the pesto: blend arugula, basil, chives, garlic, pine nuts, cheese, lemon zest, lemon juice, and honey in a food processor until smooth. Stir in olive oil.
- Mix roasted potatoes and onions into the salad bowl with fresh ingredients. Add pesto to taste.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://easywithella.com/arugula-pesto-potato-salad/