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Arugula Pesto Potato Salad Recipe
Ash Tyrrell

Arugula Pesto Potato Salad Recipe

I still can’t get over how vibrant and flavorful this Arugula Pesto Potato Salad turned out when I first made it. The moment I tossed warm roasted potatoes with that herby, lemony pesto, I knew I had discovered something special. Every forkful feels like spring — fresh, peppery, and satisfying all at once.
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Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lbs “pee wee” potatoes halved – Small potatoes roast evenly and stay tender inside while crisping beautifully on the outside.
  • 2 tablespoons olive oil – Helps the potatoes caramelize and adds richness.
  • 1 teaspoon kosher salt – Enhances all the fresh flavors.
  • ½ teaspoon freshly cracked black pepper – Adds subtle heat and balance.
  • 3 red spring onions thinly sliced – Sweeter and more delicate than regular onions.
  • 2 cups packed arugula – Peppery greens add freshness and contrast to the roasted potatoes.
  • 6 radishes thinly shaved – Provide crunch and a mild spicy bite.
  • 2 cups packed arugula – Forms the peppery base of the pesto.
  • 1 cup packed fresh basil leaves – Brings sweetness to balance the arugula.
  • Small handful fresh chives – Adds a light onion flavor.
  • 2 garlic cloves chopped – Essential for bold pesto flavor.
  • ⅓ cup toasted pine nuts – Adds buttery richness and smooth texture.
  • ⅓ cup freshly grated pecorino romano cheese – Salty and sharp; grate fresh for best taste.
  • ½ teaspoon lemon zest – Intensifies citrus aroma.
  • 2 tablespoons fresh lemon juice – Brightens the entire dish.
  • 1 tablespoon honey – Balances acidity with gentle sweetness.
  • ¾ cup extra virgin olive oil – Creates a silky smooth pesto texture.

Method
 

  1. Preheat your oven to 425°F. Toss the halved potatoes with olive oil, salt, and black pepper until evenly coated.
  2. Arrange them cut-side down on a baking sheet. Roast for about 15 minutes to begin developing a golden crust underneath.
  3. Scatter the sliced red spring onions over the partially roasted potatoes. Return the pan to the oven.
  4. Continue roasting for about 25 more minutes until the potatoes are tender and caramelized. The onions should be lightly charred and sweet.
  5. Add arugula, basil, chives, garlic, pine nuts, pecorino, lemon zest, lemon juice, and honey into a food processor. Pulse until roughly chopped.
  6. With the processor running, slowly drizzle in olive oil until the pesto becomes smooth and creamy. Taste and adjust seasoning if needed.
  7. Let the roasted potatoes cool for about 10 minutes so they’re warm but not steaming hot. Transfer them to a large bowl.
  8. Add fresh arugula and shaved radishes. Spoon the pesto over the top and gently toss until everything is evenly coated. Serve warm or at room temperature.

Notes

  • I always roast the potatoes cut-side down — it creates that irresistible crispy surface.
  • I let the potatoes cool slightly before mixing; it prevents the greens from wilting too quickly.
  • I highly recommend grating the cheese fresh — the flavor is noticeably sharper and fresher.
  • I sometimes reserve a spoonful of pesto and drizzle it on top before serving for a brighter presentation.
  • If I want extra crunch, I sprinkle a few extra toasted pine nuts over the top.