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Roasted Potato Salad with Radish & Herb Pesto

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A hearty and fresh potato salad featuring golden roasted baby potatoes, crisp radish slices, peppery arugula, and a vibrant homemade herb pesto—perfect for a summer lunch or rustic side dish.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss halved baby potatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
  3. While the potatoes roast, prepare the pesto. In a food processor, combine parsley, basil, garlic, walnuts, olive oil, and lemon juice. Blend until smooth. Season with salt and pepper.
  4. In a large mixing bowl, combine warm roasted potatoes, radish slices, and arugula.
  5. Drizzle with the herb pesto and toss gently until everything is evenly coated.
  6. Serve warm or at room temperature.

Notes

  • Use a mix of herbs like cilantro or dill for a twist on the pesto.
  • Great as a make-ahead dish—store pesto and salad separately until ready to serve.
  • Add crumbled feta or goat cheese for extra creaminess.

Nutrition

Keywords: roasted potato salad, vegan side dish, herb pesto, summer salad, arugula potato salad

Find it online: https://foodiecara.com/roasted-potato-salad-with-radish-herb-pesto/