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Potato Pesto Salad

55 min

Main

Salad

As the days grow longer and the warmth of spring and summer beckons you outdoors, this potato salad will become your go-to for picnics and al fresco dining. It's a dish that wows with its homemade pesto, a vibrant blend of walnuts, pine nuts, and a zesty lemon kick, paired with hearty potatoes and crisp, fresh veggies. Equally delicious enjoyed warm or cool, it's set to be the standout favourite that brings a round of applause from your friends on the picnic blanket.

Servings

Total

55 min

Prep

15 min

Cook

40 min

Contains

Treenut symbol

tree nut

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Gluten symbol

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
  • 1 tsp (3 g)
    garlic powder
  • ½ tsp
    onion powder
  • ½ tsp
    salt
  • ¼ tsp
    ground black pepper

Pesto

  • ½ cup (44 g)
    raw walnuts
  • ½ cup (68 g)
    raw pine nuts
  • 2 cups (40 g)
    arugula
  • 1 cup (24 g)
    fresh basil
  • ⅓ cup (80 mL)
    extra virgin olive oil
  • ⅓ cup (12 g)
  • 2
    cloves garlic
  • 2
    lemons, zested, juiced
  • ½ tsp
    salt

Salad assembly

  • 7
    small raw radishes, thinly sliced
  • 2
    stalks green onion, thinly sliced (optional)
  • 1⅔ cups (250 g)
    cherry tomatoes, halved
  • ¼ cup (38 g)
    sun-dried tomatoes in oil, drained, thinly sliced
  • 2 cups (40 g)
    arugula

Directions

  1. Line a baking tray and preheat the oven to 430°F (220°C)*.
  2. Transfer the potatoes to the baking tray and toss them with the beans, oil, garlic powder, onion powder, salt, and pepper.
  3. Bake for 35 - 40 minutes, or until the potatoes are fully cooked through.
  4. 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.
  5. Add the remaining pesto ingredients, except for the lemon zest, to the food processor as well.
  6. Pulse until finely chopped. Set aside.
  7. Add all the prepared veggies to a large bowl.
  8. 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 calcium
Fat

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.

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Discussion & Rating

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Maia - July 14, 2024, 1:16 p.m.

This was so simple and delicious - thank you so much for this beautiful recipe!


Michaela - July 13, 2024, 9:46 a.m.

oh so very good!
But i add more salt and if you use a citrus press, 1 lemon is enough!
And its not enough as a main dish for 5 persons. i think 3-4 persons😊


Susan Campanelli - July 12, 2024, 4:09 a.m.

Wow! So incredibly yummy!! I subbed cannellini beans and it was fabulous. Delighted with this new summer staple!

PUL Team - July 12, 2024, 6:07 p.m.

Woohoo! Thanks for sharing your experience with the potato pesto salad, Susan 😃


Chaya - July 10, 2024, 9:07 a.m.

Absolutely delicious - I made enough for just the two of us, and immediately wished I'd made more!


Mira - July 8, 2024, 4:04 p.m.

Love your’s content Sadia


Kira - July 8, 2024, 12:47 p.m.

Very very delicious


nedajane - July 8, 2024, 7:25 a.m.

5/5 this was delicious and healthy


Jonathan - July 7, 2024, 9:18 p.m.

Delicious salad, difficult not to overeat on this one with its bold vibrant flavors 😋


Melissa - July 4, 2024, 4:40 p.m.

Delicious! While eating it we constantly let out a ‘hmmm’ in between bites.


Lourdes O. - June 30, 2024, 10:23 p.m.

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.

PUL Team - July 1, 2024, 5:13 p.m.

Yayy so happy to hear you enjoyed the potato pesto salad, Lourdes! Thanks for the swap idea as well 🫶


Tally - June 29, 2024, 12:44 a.m.

My husband and kids said "yummmm" in unison. Safe to say this one is a winner!


Alexis Bushnell - June 28, 2024, 1:10 a.m.

Super great for my heatwave unhappiness! Tasty, light, nutritious, just what I needed.


Katie - June 28, 2024, 12:04 a.m.

Sadia you’ve outdone yourself! This was way too yummy for the effort level. Thanks for making life better.

PUL Team - June 28, 2024, 5:11 a.m.

Beyond thrilled to hear this, Katie! Thanks for sharing your love and light 🫶✨


Joanna - June 27, 2024, 7:43 p.m.

Delicious!


shawna - June 25, 2024, 7:47 a.m.

tried both this and the smashed potato salad and both blew me and my husband away!


Dasha - June 24, 2024, 9:53 p.m.

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?

PUL Team - June 26, 2024, 3:15 a.m.

Hi Dash, for a potato salad without arugula, you could try using (baby) spinach, baby kale, or mixed greens. These options will still provide a fresh element without overpowering the other flavours. Happy cooking 🤗