A hearty and fresh take on traditional potato salad, this Roasted Potato Salad with Radish & Herb Pesto features crispy golden baby potatoes tossed with peppery arugula, thinly sliced radishes, and a vibrant homemade herb pesto. It’s an ideal side for summer picnics, outdoor gatherings, or a rustic lunch.

Why You’ll Love This Recipe

This is not your typical mayonnaise-heavy potato salad. Roasting the potatoes adds depth and texture, while the herb pesto brings a burst of brightness and flavor. It’s dairy-free, vegan-friendly, and loaded with fresh ingredients, making it both nourishing and visually appealing. The combination of warm potatoes with raw crunchy vegetables creates a perfectly balanced dish that’s satisfying and refreshing.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1.5 lbs baby potatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup thinly sliced radishes
• 1 cup fresh arugula

For the Herb Pesto:

• 1 cup fresh parsley
• 1/2 cup fresh basil
• 1 garlic clove
• 1/4 cup walnuts or sunflower seeds
• 1/4 cup olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

directions

1. Preheat oven to 400°F (200°C).
2. Toss halved baby potatoes in olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 25–30 minutes, flipping once halfway, until potatoes are golden and crispy.
4. While the potatoes are roasting, prepare the herb pesto by combining parsley, basil, garlic, walnuts (or sunflower seeds), olive oil, and lemon juice in a food processor. Blend until smooth. Season to taste with salt and pepper.
5. In a large bowl, combine the warm roasted potatoes with sliced radishes and arugula.
6. Drizzle the herb pesto over the salad and toss gently to coat all the ingredients.
7. Serve warm or at room temperature.

Servings and timing

This recipe serves 4 to 6 people as a side dish.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Add protein: Include grilled chicken, chickpeas, or hard-boiled eggs for a complete meal.
• Nut-free pesto: Use sunflower seeds or pumpkin seeds instead of walnuts.
• Different herbs: Substitute cilantro, mint, or dill for a new flavor twist.
• Greens swap: Use spinach, kale, or baby mixed greens in place of arugula.
• Spicy version: Add a pinch of red pepper flakes or a chopped chili to the pesto.

storage/reheating

• To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat: Enjoy cold or bring to room temperature before serving. If preferred warm, gently reheat the potatoes in a skillet before tossing with the remaining ingredients. Do not microwave once arugula is added, as it will wilt.

FAQs

Can I make the herb pesto in advance?

Yes, you can prepare the pesto up to 3 days ahead and store it in the refrigerator in an airtight container.

Can I use regular potatoes instead of baby potatoes?

Yes, just cut them into small, even chunks for roasting.

Is this salad vegan?

Yes, all the ingredients are plant-based and vegan-friendly.

Can I serve this salad cold?

Absolutely. It’s delicious warm, at room temperature, or chilled.

What if I don’t have a food processor?

You can finely chop the herbs and garlic by hand and mix with olive oil and lemon juice for a rustic-style pesto.

Can I use store-bought pesto?

Yes, but homemade pesto gives a fresher, brighter flavor that complements the other ingredients well.

How do I prevent the arugula from wilting?

Add the arugula just before serving and avoid tossing it into hot potatoes directly from the oven.

Can I use another type of oil?

Yes, avocado oil or another neutral oil can be substituted, but olive oil offers the best flavor.

How can I make this recipe more filling?

Add a grain like quinoa or bulgur, or top with sliced grilled sausage or tofu.

Is this dish suitable for meal prep?

Yes, you can roast the potatoes and make the pesto ahead, then assemble the salad just before serving.

Conclusion

Roasted Potato Salad with Radish & Herb Pesto is a refreshing, flavor-packed alternative to traditional potato salads. With crisp roasted potatoes, crunchy radishes, peppery greens, and a bold herb pesto, this dish is both satisfying and wholesome. Whether served warm or cold, it makes a versatile and delicious addition to any meal.

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