Did someone say “potato salad”? Excellent! Then I can finally share my new favorite salad recipe. It’s a roasted potato pesto salad, and it tastes wonderfully fresh, herbaceous, and all-around delicious. It’s also easy to make too, so treat yourself to this unique dish today!
How to Make Our Roasted Potato Pesto Salad
Potato salad is not a new invention, that much is clear. These babies have been topping picnic blankets and tables as long as we can remember. In fact, the humble potato salad may even seem old-fashioned to some! We personally love a good potato salad, but for those nay-sayers today we are giving the dish a makeover with our roasted potato pesto salad. It’s a really great twist on the dish and we promise it’s a lot of fun making your own pesto!
Of course, you can use storebought pesto if you’d so like. But it tastes much better if you make it yourself, and it’s not difficult at all, I promise! You only need a few herbs of your choice: Basil and parsley work great, but also leafy greens like arugula will bring something captivating to the mix. Other ingredients like sunflower seeds, oil, salt, garlic, and, if you like, some Parmesan will complete the pesto with some flair. If you are a vegetarian or vegan, nutritional yeast works as a great substitute for Parmesan. Purée everything in a blender and your pesto is ready to go.
That was very easy, wasn’t it? The rest isn’t much more work. Cut boiled potatoes into slices and crisp them up in the oven or air fryer. If you have any day old potatoes, they will work especially well! Mix the still-warm potatoes with arugula, your pesto, and season with organic lemon zest to finish. Just like that, you’ll see (and taste) a fresh side dish that is as quick as it is delicious!
Fancy more salads with a little panache? How about a red cabbage salad with chicken or spicy watermelon salad? Or would you prefer a classic? Then look no further than our grilled peach salad with burrata.
Roasted Potato Pesto Salad
Ingredients
For the pesto:
- 1 cup herbs of your choice
- ¼ cup sunflower seeds
- 2 tbsp grated parmesan or nutritional yeast
- 1 garlic clove
- 3 tbsp olive oil
- salt & pepper
For the salad:
- 1 lb cooked potatoes
- vegetable oil
- pesto
- 2 handfuls arugula
- 1 organic lemon
- salt & pepper
Instructions
- Finely chop the ingredients for the pesto and blend them using a food processor or an immersion blender until the mixture reaches your desired consistency. Season with salt and pepper.
- Cut the potatoes into thin slices and fry them in hot oil until crispy. Alternatively, drizzle them with oil and bake them in a convection oven or air fryer at 350°F.
- Place the still-warm potatoes in a large bowl with the pesto, arugula, lemon zest, salt, and pepper, and mix well. Serve warm. Enjoy!
Notes
- Refine the salad with feta cheese, if you like.
- Edible flowers can add a pop of delightful color to this salad.