Arugula Pesto Potato Salad

Ingredients

  • 2 lbs small potatoes, halved or quartered depending on what size you have

  • olive oil

  • kosher salt

  • freshly cracked black pepper

  • 3 scallions, thinly sliced

  • 2 cups packed arugula

  • 6 radishes, thinly sliced

for the arugula pesto…

  • 2 cups packed arugula

  • 1 cup packed basil leaves

  • 1 small handful chives

  • 2 garlic cloves, chopped

  • ⅓ cup toasted pine nuts (optional)

  • ⅓ cup grated pecorino romano cheese (optional)

  • ½ tsp lemon zest

  • 2 tbsp lemon juice

  • 1 tbsp honey

  • ¾ cup extra virgin olive oil

Instructions

  1. Preheat the oven to 425°F. Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer, cut-side down. Roast for 15 minutes.

  2. Arrange the slices of spring onion (the red/white bulb section only) over the potatoes. Continue to roast for 25 more minutes, or until the potatoes are golden brown and tender. Let cool on the sheet pan for 10 minutes before tossing the salad.

  3. Add the arugula, radishes, and the remaining green spring onion stems to a large salad bowl.

  4. For the pesto, combine the arugula, basil, chives, garlic, pine nuts, pecorino romano cheese, lemon zest, lemon juice, and honey in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl. Stir in the olive oil. Season with salt and black pepper to taste.

  5. Add the potatoes and onions to the salad bowl. Add enough pesto to your liking, tossing to combine, and reserve any extra for another use.

  6. Serve the potato salad warm or at room temperature, with more black pepper over top.

Recipe adapted from theoriginaldish