Arugula Pesto Potato Salad

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roasted potato salad with spring onions and radishes, tossed in a basil arugula pesto

servings: 4


  • 2 lbs “pee wee” potatoes, halved*
  • olive oil
  • kosher salt
  • freshly cracked black pepper
  • 3 red spring onions, thinly sliced*
  • 2 cups packed arugula
  • 6 radishes, thinly shaved on a mandolin

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
  • ⅓ cup grated pecorino romano cheese
  • ½ tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • ¾ cup extra virgin olive oil


  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.


*Potatoes: If you can’t find pee wee potatoes, you can use fingerling potatoes cut in half. Follow the same process, but depending on the thickness of the potatoes, the roast time may vary.

*Red Spring Onions: This variety of spring onion (shown in photos) is seasonal and sometimes hard to find. The red bulb portion of the onion is typically larger than that of a standard green onion. If you can’t find them, use a thinly sliced shallot for step 2 (over the potatoes) and two sliced green onions for step 3 (in the salad).