Arugula Pesto Potato Salad

 

Ingredients

For the Salad:

• 2 lbs “pee wee” potatoes, halved
• Olive oil, for drizzling
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 3 red spring onions, thinly sliced (white and green parts separated)
• 2 cups packed arugula
• 6 radishes, thinly shaved on a mandolin

For the Arugula Pesto:

• 2 cups packed arugula
• 1 cup packed basil leaves
• A small handful of chives
• 2 garlic cloves, chopped
• ⅓ cup toasted pine nuts
• ⅓ cup grated Pecorino Romano cheese
• ½ teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon honey
• ¾ cup extra virgin olive oil

Instructions

1. Roast the Potatoes:

• Preheat your oven to 425°F (220°C).
• Place the halved potatoes on a half-sheet pan. Drizzle generously with olive oil and season with kosher salt and freshly cracked black pepper. Toss to coat.
• Spread the potatoes in a single layer with the cut sides facing down.
• Roast the potatoes in the preheated oven for 15 minutes.

2. Add Spring Onions:

• After 15 minutes, arrange the sliced red spring onions (white and light green parts only) over the potatoes.
• Continue roasting for an additional 25 minutes, or until the potatoes are golden brown and tender.
• Once done, remove from the oven and let the potatoes cool on the sheet pan for 10 minutes before preparing the salad.

3. Prepare the Arugula Pesto:

• While the potatoes are roasting, make the pesto. In a food processor, combine the arugula, basil, chives, garlic, toasted pine nuts, Pecorino Romano cheese, lemon zest, lemon juice, and honey.
• Pulse until the mixture is finely chopped.
• Transfer the mixture to a bowl and stir in the extra virgin olive oil. Season with salt and freshly cracked black pepper to taste. Adjust the seasoning as needed.

4. Assemble the Salad:

• In a large salad bowl, combine the arugula, thinly shaved radishes, and the remaining green parts of the spring onions.
• Add the roasted potatoes and onions to the bowl.
• Drizzle with the arugula pesto, tossing gently to coat the ingredients. Add as much pesto as you prefer, and reserve any extra pesto for another use.

5. Serve:

• Serve the potato salad warm or at room temperature.
• Garnish with additional freshly cracked black pepper if desired.

This warm potato salad combines the earthy flavor of roasted potatoes with the bright, herbal notes of the arugula pesto, creating a delightful dish that is both hearty and refreshing. Enjoy it as a side or a light main course!