Warm Arugula and Pesto Potato Salad
Equipment
- Food Processor
Ingredients
Roasted Potatoes
- 25 oz bag mini golden potatoes
- 1 tbso olive oil
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp salt
Pesto Vinaigrette
- 2 cups fresh basil, packed
- ½ cup olive oil
- ½ cup pine nuts
- 4-5 garlic cloves
- ¼ cup apple cider vinegar
- ½ tsp salt
Warm Arugula and Pesto Potato Salad
- 5 oz arugula
- 1 cup green onions, chopped
- ⅓ cup pine nuts
- 1 cup radishes, sliced
- 8 oz peas, cooked
- roasted potatoes (listed above)
- pesto vinaigrette (listed above)
Instructions
Roasted Potatoes
- Preheat your oven to 425℉ and line a baking sheet with parchment paper.
- Cut the clean potatoes in half, then toss in olive oil, garlic powder, onion powder and salt.
- Place the potato halves face down and spread out on the baking sheet, then cover with foil and bake for 25 minutes. While you wait, prepare the other ingredients.
- After the 25 minutes, remove the foil and cook for 10 more minutes.
Pesto Vinaigrette
- Add all ingredients to a food processor (or high powdered blender) and blend until smooth.
Warm Arugula and Pesto Potato Salad
- If serving a group right away, while the potatoes and cooked peas are still warm, add all ingredients to a large bowl and mix together.
- If making ahead of time, opt to keep the arugula stored separately so that it stays super fresh.