20-minute Roasted Potato Salad (With Pesto!)

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 or spray with a small amount of olive oil and seasonings.
1 pound baby gold or red potatoes, 2 tablespoon olive oil
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. You may not need all remaining amount of oil for this.
2 tablespoon olive oil, 3-4 cups arugula
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, basil leaves and more pesto.
¼ cup chives or green onions, ½ cup cashew basil pesto, 2 small cucumber, 5-8 medium radishes, lemon juice to taste, salt, black pepper to taste, fresh basil for garnish
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.