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 BBQ meats!
1poundBaby gold or red potatoessliced thick or just halved
3-4cupsArugula(ruccola), washed and dried
¼cupchives or green onionsdiced
½cupcashew basil pestoor similar green pesto
5-8medium radishessliced thin
Lemon juice to taste
Black pepper to taste
Fresh basil for garnishoptional
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.