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Arugula Pesto Potato Salad

Get ready for a salad sensation!

This warm potato salad is sure to impress.

Print Recipe


  • 2 lbs small potatoes halved*
  • olive oil
  • kosher salt
  • freshly cracked black pepper
  • 3 red spring onions thinly sliced*
  • 2 cups packed arugula
  • 6 radishes thinly shaved on a mandolin

Arugula Pesto

  • 2 cups packed arugula
  • 1 cup packed basil leaves
  • 1 small handful chives
  • 2 garlic cloves chopped
  • cup toasted pine nuts
  • cup grated pecorino romano cheese
  • ½ tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • ¾ cup extra virgin olive oil


  • First, preheat your oven to 425°F and add the potatoes to a half sheet pan. Drizzle them with the finest olive oil and sprinkle a pinch of salt and pepper. Give them a good toss to coat, and let them roast for 15 minutes until they’re crisp and golden brown. Next, add some sliced spring onions to the pan and continue roasting for 25 more minutes until the potatoes are tender and mouth-watering.
  • While the potatoes are roasting to perfection, let’s create a vibrant and flavorful pesto. In a food processor, combine some arugula, basil, chives, garlic, pine nuts, pecorino romano cheese, lemon zest, lemon juice, and honey. Pulse everything together until finely chopped, and then transfer the mixture to a bowl. Stir in some olive oil and season with salt and black pepper to taste.
  • Now it’s time to assemble this irresistible potato salad. In a large salad bowl, add some fresh arugula, sliced radishes, and the remaining green spring onion stems. Toss in the roasted potatoes and onions and add as much pesto as your heart desires. Reserve any leftover pesto for future meals. Serve this warm potato salad at room temperature and don’t forget to sprinkle some extra black pepper on top for added flavor. Get ready to enjoy this mouth-watering salad sensation!