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Warm Arugula and Pesto Potato Salad

Warm Arugula and Pesto Potato Salad

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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 6 -8, or so
Course: Salad, Side Dish
Ingredients Equipment Method

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)

Equipment

  • Food Processor

Method
 

Roasted Potatoes
  1. Preheat your oven to 425℉ and line a baking sheet with parchment paper.
  2. Cut the clean potatoes in half, then toss in olive oil, garlic powder, onion powder and salt.
  3. 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.
  4. After the 25 minutes, remove the foil and cook for 10 more minutes.
Pesto Vinaigrette
  1. Add all ingredients to a food processor (or high powdered blender) and blend until smooth.
Warm Arugula and Pesto Potato Salad
  1. 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.
  2. If making ahead of time, opt to keep the arugula stored separately so that it stays super fresh.