Arugula Pesto Potato Salad

Arugula Pesto Potato Salad

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 10 minutes 

Cook Time: 40 minutes 

Makes: 4-6 servings

Doctor up your basic potato salad with some delicious homemade pesto, roasted potatoes and other fresh ingredients like arugula, radish and garlicky chives microgreens! It’s simple and oh so tasty!



  • 2 lbs small potatoes, halved
  • Olive oil, to drizzle on potatoes
  • 1 tsp salt
  • 1 tsp ground pepper
  • 3 green onions, thinly sliced
  • Pesto, store bought or homemade
  • 2 cups baby arugula
  • 6 radish, thinly sliced



  • Garlicky chives microgreens
  • Olive oil
  • Salt and pepper to taste





  1. Preheat the oven to 425°F. Add the potatoes to a baking pan. Drizzle with olive oil and season with salt and pepper. Toss to combine, spread the potatoes into an even layer and roast for 15 minutes.
  2. Take the potatoes out, add the green onions and mix to combine. Continue to roast for 25 more minutes, or until the potatoes are tender and golden brown. Let cool.
  3. Add the potatoes, pesto (add enough pesto to your liking), arugula and radish to a large salad bowl. Toss to combine.
  4. Serve the potato salad in a bowl or plate and top with fresh garlicky chive microgreens, extra olive oil and salt and pepper to taste. 


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