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Arugula Pesto Potato Salad Recipe
Ben Carraoli

Arugula Pesto Potato Salad Recipe

I recently tried making this Arugula Pesto Potato Salad, and I have to say, it completely changed my potato salad game. The roasted potatoes get golden and crispy, and the arugula pesto adds a peppery, zesty twist that’s just irresistible
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lbs “pee wee” potatoes halved – small potatoes roast beautifully and stay tender inside.
  • Olive oil – for roasting and flavor. Extra virgin gives the best taste.
  • Kosher salt – seasons potatoes evenly.
  • Freshly cracked black pepper – adds a subtle bite.
  • 3 red spring onions thinly sliced – adds sweetness and crunch.
  • 2 cups packed arugula – provides a peppery freshness.
  • 6 radishes thinly shaved – gives a crisp, slightly spicy contrast.
  • 2 cups packed arugula – the star ingredient for a peppery punch.
  • 1 cup packed basil leaves – balances arugula with herbal sweetness.
  • 1 small handful chives – mild onion flavor.
  • 2 garlic cloves chopped – classic savory depth.
  • ⅓ cup toasted pine nuts – adds a nutty richness.
  • ⅓ cup grated pecorino romano cheese – freshly grated is key for flavor.
  • ½ tsp lemon zest – brightens the pesto.
  • 2 tbsp lemon juice – enhances freshness.
  • 1 tbsp honey – balances the peppery greens.
  • ¾ cup extra virgin olive oil – stir in at the end for texture.

Method
 

  1. Preheat your oven to 425°F and place the halved potatoes on a baking sheet. Drizzle generously with olive oil, season with salt and pepper, and roast cut-side down for 15 minutes.
  2. Arrange the red spring onion slices over the potatoes and continue roasting for 25 minutes until golden and tender. Let them cool for about 10 minutes on the sheet pan.
  3. In a large bowl, combine the arugula, radishes, and green spring onion stems. This creates a fresh, crisp layer that complements the warm potatoes.
  4. In a food processor, pulse arugula, basil, chives, garlic, pine nuts, pecorino, lemon zest, lemon juice, and honey until finely chopped. Stir in olive oil at the end for a textured, vibrant pesto.
  5. Add the roasted potatoes and onions to the salad bowl. Drizzle with pesto and toss gently to coat everything evenly. Serve warm or at room temperature with extra black pepper if desired.

Notes

  • I always roast potatoes cut-side down for maximum crispiness.
  • I like pulsing the pesto instead of blending completely to retain texture.
  • Make the pesto ahead of time to save prep time, then toss just before serving.
  • I sometimes add extra lemon juice for a zesty punch.