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Pesto Potato Salad in a wooden serving bowl

Pesto Potato Salad

Creamy Pesto Potato Salad is a refreshing summer salad with roasted baby potatoes, fresh greens, and a creamy vegan cashew basil pesto! It’s a filling side salad that you can pair with grilled meats, hamburgers, and Sunday roast, or enjoy it as a vegan meal with some artisan bread or crackers. It's a new twist on a traditional potato salad, refreshing and with homemade pesto.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 pound Baby gold or red potatoes sliced thick or just halved, with or without skins
  • 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 cucumbers 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. If you are going to leave the skins on, scrub the potatoes well to remove the excess layer and dirt. Cut them into at least 1-inch thick slices or the very small ones just in half. Place potatoes in a single layer 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, in a smaller bowl, prepare arugula and drizzle it with olive oil. Massage the leaves gently. Transfer onto a serving bowl or platter.
  • Let roasted 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 the arugula. Serve while the potatoes are still warm with lemon zest, lemon slices, parmesan cheese, 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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