Pesto Potato Salad

Roasted baby potatoes, fresh greens, and creamy vegan cashew basil pesto make Creamy Pesto Potato Salad refreshing.

– 1 pound Baby gold or red potatoes sliced thick or just halved  – 3-4 cups Arugula – ¼ cup chives or green onions diced – ½ cup cashew basil pesto or similar green pesto – 2 Small cucumbers sliced – 5-8 medium radishes sliced thin – 2 tablespoon Olive oil – Lemon juice to taste – Salt – Black pepper to taste – Fresh basil for garnish optional



Preheat oven to 425°F. Get potatoes clean and dry. Scrub potatoes well to remove dirt and excess layer if leaving the skins on. 

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They should be cut into slices that are at least one inch thick, or the very small ones should be cut in half. 

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Dress potatoes in olive oil and seasonings in a single layer on a parchment-lined or foil-lined baking sheet. 

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Baking for 10-15 minutes. Using a knife, check one potato for doneness. It should release easily. 

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Gently massage leaves. Serve on a platter or bowl. Transfer roasted potatoes to a large bowl after cooling.

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Spread on a platter over the arugula and mix well. Serve lemon zest, lemon slices, parmesan cheese, and more pesto with warm potatoes. 

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Serving this salad cold or warm. As they warm, potatoes absorb more pesto flavor, which is ideal.

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