20-minute Roasted Potato Salad With Pesto
Roasted Potato Salad With Pesto is an easy and healthy side dish loaded with baby potatoes, cucumbers, radishes, and creamy homemade Basil Cashew Pesto. The salad is light, very quick to make, and tastes great with BBQ meats!
INGREDIENTS
- 1 pound Baby gold or red potatoes, sliced thick or just halved
- 3-4 cups Arugula, (ruccola), washed and dried
- ¼ cup chives or green onions, diced
- ½ cup cashew basil pesto, or similar green pesto
- 2 Small cucumber, sliced
- 5-8 medium radishes, sliced thin
- 2 tablespoon Olive oil
- Lemon juice to taste
- Salt
- Black pepper to taste
- Fresh basil for garnish, optional
INSTRUCTIONS
- Preheat oven to 425 degrees Fahrenheit. Wash and dry the potatoes. Cut them in at least 1 inch thick slices or the very small ones just in half. Place potatoes on a baking sheet lined with parchment paper or foil and drizzle with olive oil and seasonings.
- Bake for 10-15 minutes. Insert a knife into one potato to see if it’s done. It should slide out easily.
- Meanwhile prepare arugula in a large bowl, drizzle with olive oil and massage the leaves gently. Transfer onto serving platter.
- Let warm potatoes cool down a little (but not cold) and transfer them into a large bowl. Add the rest of the ingredients: chives, pesto, more salt and pepper if needed, lemon juice, radishes and cucumbers. Mix thoroughly and arrange on a serving platter on top of arugula. Serve while the potatoes are still warm with lemon zest, lemon slices and more pesto.
- This salad can be served both, cold and warm. Potatoes will soak up more pesto flavor while still warm which is exactly what we want here.
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