Description
A green goddess pesto potato salad made with roasted golden baby potatoes & peppery wild arugula, tossed in a bright & herbaceous goddess-inspired pesto sauce. With no mayo in sight, this easy, vegan herbed potato salad is the perfect light & fresh side dish for summer dinners & potlucks. Naturally dairy-free, gluten-free, & vegan!
Ingredients
Scale
- 16 ounces Alexia® Roasted & Ready™ Baby Golden Potatoes with Himalayan Salt
- green goddess pesto, below
- 2 cups packed baby arugula or tender greens of choice
- kosher salt & ground black pepper, to season
for the green goddess pesto:
- 1 cup packed basil leaves & tender stems (about 1.5 ounces)
- 1/2 cup packed parsley leaves & tender stems (about 0.75 ounces)
- 1/4 cup packed chives, packed (about 0.5 ounces)
- 1 large, juicy lemon, zested & juiced
- 2 cloves garlic
- 1/4 cup walnuts
- 2 tablespoons pine nuts
- optional: 1/3 cup grated parmesan or pecorino romano
- 1/3 cup extra virgin olive oil
- kosher salt & ground black pepper, to season
Instructions
- Prepare the potatoes according to package directions. You can microwave, oven roast, or air fry, all of which I’ve tested & work great for this recipe! Once prepared & cool enough to handle, halve any larger potatoes into bite-sized pieces.
- Prepare the green goddess pesto sauce: Meanwhile, as the potatoes heat, prep the goddess pesto. Place basil, parsley, chives, lemon zest & juice, garlic, walnuts, pine nuts, & cheese (if using) a food processor. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Pulse until mixture is roughly chopped & combined. With food processor running, slowly stream in olive oil. Process until combined, stopping to scrape down the sides as needed, until the pesto as rustic or creamy as desired. Taste and season with additional salt or ground black pepper, as desired. Set aside or store in an airtight container in the refrigerator for up to 1 week. [gallery columns="2" size="full" ids="19196,19200"]
- Mix the green goddess potato salad: Add prepared baby potatoes & arugula to a large mixing bowl. Pour the green goddess pesto over top. Toss to combine, seasoning with additional salt or ground black pepper, as desired. Serve immediately, garnished with fresh herbs, grated cheese (if using), & crushed red pepper flakes, as desired. Enjoy!
Equipment
Buy Now → Notes
- Make-Ahead & Storage: This green goddess pesto potato salad is best enjoyed immediately, though it’ll keep for up to 3 days. Store the assembled potato salad in an airtight container in the refrigerator. Enjoy leftovers cold or reheat in the microwave until warmed through. Leftover green goddess pesto will keep, stored in an airtight container for up to 1 week. You can also freeze leftover pesto. To freeze, transfer to a freezer safe container (these are my favorite!) for up to 3 months. Thaw in the refrigerator a day before you’d like to use it.
- 10-Minute Meal Prep: Nearly all of the active prep work for this potato salad comes from prepping the green goddess pesto sauce. Prep it in advance for a great head start on your potato salad at dinnertime – it’ll take 10 minutes, tops!
- Prep the green goddess pesto sauce according to Step 2 of Recipe Directions above. Store in a jar or airtight container in the refrigerator for up to 1 week. (10 minutes active prep)