Can I use regular potatoes instead of baby potatoes in this recipe?

Yes, you can definitely use regular potatoes instead of baby potatoes. Just make sure to cut them into similar sizes to ensure even cooking. This will create a delicious Roasted Potato Salad that everyone will enjoy.

What kind of dressing can I use if I don’t want to make the pesto?

If you prefer, you can use a simple vinaigrette made of olive oil, lemon juice, and a touch of mustard. This alternative will still add a fresh flavor to the salad, making it incredibly delicious.

How can I make this salad vegan?

This Roasted Potato Salad is naturally vegan if you skip adding cheese. The olive oil and herbs provide plenty of flavor. You can also add nutritional yeast for a cheesy flavor without the dairy.

Can I make this salad ahead of time?

Absolutely! This salad can be made a day in advance. Just keep the pesto separate until you're ready to serve for the freshest flavors.

What can I serve with this Roasted Potato Salad?

This salad pairs wonderfully with grilled meats, fish, or as part of a large spread of vegetarian dishes. It can also serve as a standalone meal for a light lunch.

Roasted Potato Salad With Spring Onions

Ingredients

Units Scale

2 cups roasted baby potatoes
1 cup chopped spring onions
1 cup sliced radishes
2 cups fresh arugula
1/2 cup fresh basil leaves
3 tablespoons quality olive oil
2 tablespoons tangy lemon juice
Fine salt to taste
Freshly ground pepper to taste

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Instructions

Preheat the oven to 400°F (200°C).
Halve the baby potatoes and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast the potatoes for about 25-30 minutes, or until golden and tender.
Combine arugula, basil, lemon juice, and a pinch of salt and pepper in a food processor. Blend until smooth to create the pesto.
In a large bowl, combine the roasted potatoes, chopped spring onions, and sliced radishes.
Toss with the basil-arugula pesto until well coated.
Serve warm or at room temperature.

Notes

Serve warm or at room temperature for best flavor. Can substitute baby potatoes with sweet potatoes for a twist.

Author: carter_emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 240
Sugar: 2g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg