Creamy Pesto Potato Salad is a refreshing summer dish with roasted baby potatoes, fresh greens, and vegan cashew basil pesto. Perfect with grilled meats, burgers, or as a vegan meal with bread or crackers – a fresh twist on potato salad!
Preheat oven to 425°F. Wash and scrub potatoes, then cut into 1-inch slices or halves.
Place on a baking sheet lined with parchment or foil, drizzle with olive oil, and season.
Bake for 10-15 minutes, testing with a knife for doneness. Meanwhile, toss arugula with olive oil and massage the leaves. Transfer to a serving bowl or platter.
Let roasted potatoes cool slightly, then transfer to a large bowl. Add chives, pesto, salt, pepper, lemon juice, radishes, and cucumbers.
Serve warm with lemon zest, slices, parmesan, and extra pesto.