Pesto Potato Salad Recipe

With roasted baby potatoes, crisp greens, and a creamy vegan cashew basil pesto, this salad is light and refreshing! 

– 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



Start with a 425-degree oven. Wash and dry potatoes. If you leave the skins on, scrub the potatoes well to remove dirt and excess layer.  

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Dress potatoes in olive oil and seasonings in a single layer on a parchment-lined or foil-lined baking sheet. Baking for 10-15 minutes.  

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Transfer roasted potatoes to a large bowl after cooling. Mix in chives, pesto, lemon juice, radishes, cucumbers, and salt and pepper to taste.  

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

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You can serve this salad warm or cold. We want the potatoes to absorb as much pesto flavour as possible while they're still warm. 

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Quick Pickled Radishes and Onions 

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