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 any BBQ meat!
Roasted potatoes are the star dish of this salad along with fresh pesto that adds SO much flavor. The salad is light but you can customize it further with crispy bacon, chickpeas, nuts, or gluten-free croutons for a lovely crunch (you can easily make these at home).
If you like this healthy potato salad be sure to check out these recipes next time: Creamy Au Gratin Potatoes, and Sweet Potato Fries with Truffle Oil or simply type the word ''potato'' into the search bar.
There are so many of you, different readers, here at the Yummy Bowl - some of you like to get straight to the recipe ingredients and instructions, and some of you love reading the full information with tips and tricks that I provide for the recipe.
There is a skip to recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
Best Potato for a Potato Salad
Baby new potatoes - best for potato salad, other salads, soups.
Red potatoes - great for salads, steamed potatoes, and baked potatoes.
Purple potatoes - I haven’t tried these for a salad, but heard they are a safe option as well! If you do try these out, please share your feedback and photos on Instagram tagging @theyummy_bowl. Thank you!
Safe, in-the-middle option - Yukon gold potatoes (medium-starch) that are multipurpose.
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Radishes - a type of root vegetable that has a little ‘’hot’’ flavoring to it thanks to the red skins. I’d recommend leaving the skin on which gives that needed ‘’zing’’ to the salad.
- Potatoes - oven-roasted baby potatoes, red potatoes, or fingerling potatoes. These can be made in the oven or on the grill. See my next paragraph below for more in-depth reading about the types of potatoes. Lisa gives a great insight about this as well.
- I prefer roasted potatoes for their texture and lightly charred flavor but you can definitely get great results by just boiling the potatoes until just fork tender like in my Potato Salad Without Eggs. I just love potatoes and any potato salad really, I am from Northern Europe!
- Chives can be substituted with green or spring onions, parsley or fresh basil.
- Basil Cashew Pesto - creamy and smooth pesto loaded with basil nut and parmesan flavors. It only takes about 5 minutes and a food processor to whip this up. Any green pesto (such as arugula pesto or other types of basil pesto) from the store will do if you don’t have extra time for another recipe. My recipe makes about 1 cup basil pesto and any leftovers can be mixed in pasta, pasta salads or baked or air fryer fish.
This pesto potato salad is easy to make in just two steps.
Preheat the 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 fresh basil and more pesto.
This potato 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. Enjoy!
- Cashew Basil Pesto - creamy and decadent basil pesto with parmesan cheese and toasted cashew or pine nuts. Any green pesto is great, either homemade or store-bought. You only need a little, about ¼ cup to ½ cup when mixing into potatoes. Serve the potato salad with a jar of pesto sauce for the guest to help themselves.
- Let potatoes cool a little before mixing them with pesto and arugula. Arugula may become too soft and wilted and simply become unappetizing.
- What I like to do for a beautiful presentation is to only mix the pesto in potatoes, leaving the rest ingredients untouched. I arrange the arugula, cucumber, and radish on a serving platter, top with pesto potatoes, and only then add more pesto on top. Decorate with fresh basil leaves.
Freezing And Storing Instructions
Unfortunately, this pesto potato salad recipe as it is doesn't store well due to the pesto dressing and arugula. However, you can easily store any leftover potatoes!
Place the potatoes in an airtight container and keep them in the fridge for 3-4 days. Freeze the same way or in a zip lock bag for up to 2-3 months.
To reheat, arrange frozen potatoes (thawed for 30 minutes for an even reheating) on a baking sheet lined with parchment paper. Bake a preheated oven at 400 degrees Fahrenheit for 10-15 minutes.
Ideally, you’ll want to avoid starchy potatoes such as Russet potato (best for mashed potatoes), which will become mushy and fall apart during the cooking, stirring process.
For potato salad you can do both: boil or bake the potatoes. Both have their own techniques and difficulties. Boiled potatoes will hold their texture and last a little longer in a potato salad rather than oven roasted potatoes (my personal opinion, but I love the baked potatoes flavor more). If you boil the potatoes don’t overcook or undercook them, soak them in water first, and leave the skins on. Boiled potatoes should be soft and tender inside. When oven roasting the potatoes keep an eye that the oven temperature is not too cold or overly hot (they will dry and burn quickly!). And that there is plenty of space between each potato fort hem to crisp up. Baking in batches will also take you longer than simply boiling them.
No you definitely don’t need to boil the potatoes before roasting. There is no need for that type of ‘’double’’ cooking. What gives the potatoes great texture and helps them to crisp on the outside is soaking the potatoes in a cold water ‘’ice bath’’ preferably with ice water (with actual ice cubes) for at least 30 minutes to 2 hours or even more (if making ahead it’s ok too).
Normally a traditional potato salad would last for 3-4 days in the fridge and 2-3 months in the freezer. In this particular recipe baked potatoes are mixed with fresh ingredients, pesto and arugula that just are not the best candidates for storing or freezing.
Store the cashew pesto properly sealed in a glass container for up to 2-3 days in the fridge or for 2-3 months in a freezer bag in the freezer. Thaw overnight in the fridge and use in your favorite recipes.
Easy Potato Recipes
ALL POTATO recipes.
Summer Salad Recipes
- Strawberry Goat Cheese Salad
- Avocado Corn Salad
- Marinated Vegetable Salad
- Summer Salad With Strawberries, Pecans and Plums
ALL SALAD recipes.
I hope you'll enjoy this Pesto Potato Salad recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
20-minute Roasted Potato Salad With Pesto
- 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
- Black pepper to taste
- Fresh basil for garnish optional
- 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.