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Potato Pesto Salad
55 min
Main
Salad
Servings
Total
55 minPrep
15 minCook
40 minContains
tree nut
Free from
soy
peanut
sesame
gluten
Ingredients
Roasted potatoes & beans
-
30 oz (850 g)baby potatoes, quartered
-
1¾ cups (298 g)cooked butter beans
-
1 Tbsp (15 mL)olive oil
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1 tsp (3 g)garlic powder
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½ tsponion powder
-
½ tspsalt
-
¼ tspground black pepper
Pesto
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½ cup (44 g)raw walnuts
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½ cup (68 g)raw pine nuts
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2 cups (40 g)arugula
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1 cup (24 g)fresh basil
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⅓ cup (80 mL)extra virgin olive oil
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2cloves garlic
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2lemons, zested, juiced
-
½ tspsalt
Salad assembly
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7small raw radishes, thinly sliced
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2stalks green onion, thinly sliced (optional)
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1⅔ cups (250 g)cherry tomatoes, halved
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¼ cup (38 g)sun-dried tomatoes in oil, drained, thinly sliced
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2 cups (40 g)arugula
Directions
- Line a baking tray and preheat the oven to 430°F (220°C)*.
- Transfer the potatoes to the baking tray and toss them with the beans, oil, garlic powder, onion powder, salt, and pepper.
- Bake for 35 - 40 minutes, or until the potatoes are fully cooked through.
- Meanwhile, add the walnuts and pine nuts to a small pan over medium-high heat. Toast for 3 - 5 minutes, stirring continuously. Transfer to a food processor.
- Add the remaining pesto ingredients, except for the lemon zest, to the food processor as well.
- Pulse until finely chopped. Set aside.
- Add all the prepared veggies to a large bowl.
- When the potatoes and beans are done baking, let them cool off slightly, then add them to the bowl, along with the pesto and lemon zest to taste. Toss together, and enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- The salad is best enjoyed freshly made as the arugula starts to wilt when combined with the pesto.
- If making ahead, store the pesto in an airtight container in the fridge for up to 3 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 32%
• baby potatoes
Proteins 19%
• cooked butter beans
• raw walnuts
• raw pine nuts
• nutritional yeast flakes
Fruits & Veggies 49%
• arugula
• fresh basil
• clove garlic
• lemon
• small raw radish
• stalk green onion
• cherry tomato
• sun-dried tomatoes in oil
• arugula
Calcium
No significant sources of calciumFat
• olive oil
• raw walnuts
• raw pine nuts
• extra virgin olive oil
• sun-dried tomatoes in oil
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
Made it for a Sunday brunch everyone enjoyed it. I loved the tangy flavor from the lemons and the nutritional yeast and the fresh smell from the basil. I did swap pine nuts for pumpkin seeds. It turned out great. Thank you.
My husband and kids said "yummmm" in unison. Safe to say this one is a winner!
Super great for my heatwave unhappiness! Tasty, light, nutritious, just what I needed.
Sadia you’ve outdone yourself! This was way too yummy for the effort level. Thanks for making life better.
Delicious!
tried both this and the smashed potato salad and both blew me and my husband away!
As it is beautiful summer time right now, me and my friend play a game of testing and rating different potato salads. I am thinking to prepare this recipe the other day, but with arugula I fear low rating from my friend. Could you please give me some inspiration for arugula alternatives in this salad?