This Arugula Pesto Potato Salad brings together roasted potatoes, crisp vegetables, and a vibrant herb sauce that feels both comforting and fresh. Unlike heavy mayonnaise-based versions, this recipe relies on warm, golden potatoes and a bright pesto that coats every bite. The balance of earthy potatoes, peppery greens, and citrus notes makes it ideal for spring and summer meals. Whether you serve it alongside grilled dishes or enjoy it as a light main, this Arugula Pesto Potato Salad delivers bold flavor with simple ingredients and a satisfying texture from start to finish.

Story

I started making this Arugula Pesto Potato Salad when I wanted a side dish that felt hearty yet clean. Traditional potato salads often felt too rich, so I leaned toward roasting the potatoes and tossing them while warm. That decision changed everything. The potatoes absorb the pesto instead of sitting under it. With peppery arugula, sweet spring onions, and crisp radish slices, this Arugula Pesto Potato Salad feels seasonal and practical. I often bring it to the table slightly warm, which highlights the herbs and olive oil. Over time, it became my go-to roasted potato salad for gatherings because it travels well and always tastes fresh.

Ingredients

2 pounds pee wee potatoes, halved
Olive oil, for roasting
Kosher salt, to taste
Freshly cracked black pepper, to taste
3 red spring onions, thinly sliced
2 cups packed arugula
6 radishes, thinly shaved

For the pesto

2 cups packed arugula
1 cup packed basil leaves
1 small handful chives
2 garlic cloves, chopped
⅓ cup toasted pine nuts
⅓ cup grated pecorino romano cheese
½ teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon honey
¾ cup extra virgin olive oil

Step-by-Step Instructions

Preparing the Ingredients

Wash and dry the potatoes, then cut them evenly so they roast at the same rate. Thinly slice the spring onions, keeping the bulb and green stems separate. Shave the radishes into delicate slices for a clean crunch. Rinse and dry all greens thoroughly so the salad stays crisp. Measure out the pesto ingredients in advance to keep the process smooth and organized.

Cooking Instructions

Preheat the oven to 425°F and arrange the potatoes on a sheet pan with olive oil, salt, and pepper. Roast them cut-side down until golden and tender. Add the spring onion bulbs halfway through roasting so they soften and lightly caramelize. Blend the pesto ingredients until finely chopped, then stir in the olive oil by hand. Toss the warm potatoes with arugula, radishes, onion greens, and enough pesto to coat everything evenly, creating a cohesive warm salad.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcrowd the pan when roasting the potatoes, since steam prevents browning. Avoid overdressing the salad, because too much pesto can weigh it down. Skipping the cooling time can wilt the greens too quickly, so always let the potatoes rest briefly. Lastly, avoid under-seasoning, since potatoes need enough salt to bring out their flavor.

Pro Tips for Better Flavor

Roast the potatoes until deeply golden for a nutty taste. Toast the pine nuts lightly to add depth to the pesto. Zest the lemon before juicing for brighter citrus notes. Use high-quality olive oil, since it carries much of the flavor. These steps help the basil pesto dressing taste clean and balanced.

Serving and Storage

How to Serve

Serve this salad slightly warm or at room temperature for the best texture. It pairs well with grilled chicken, fish, or vegetables. For a complete meal, add a soft-boiled egg or grilled halloumi on top. The contrast of textures works especially well with spring onions and radish adding crunch and freshness.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Let the salad come to room temperature before serving again. If needed, add a small drizzle of olive oil to refresh the texture. Avoid reheating, since gentle warmth works better than high heat.

Conclusion

This Arugula Pesto Potato Salad proves that simple ingredients can create impressive results. Roasted potatoes, fresh vegetables, and a bright pesto come together in a dish that feels modern and satisfying. It fits casual dinners and special gatherings alike. Try it once, and it may become a regular part of your seasonal cooking routine.

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Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can roast the potatoes and prepare the pesto a day ahead. Store them separately and toss everything together shortly before serving for the best texture and color.

What can I use instead of pine nuts?

Walnuts or almonds work well as substitutes. Toast them lightly to keep the pesto balanced and flavorful without overpowering the greens.

Is this salad served hot or cold?

This salad tastes best warm or at room temperature. That temperature helps the potatoes absorb the pesto and keeps the greens lively.