Arugula Pesto Potato Salad with Roasted Radishes

Creamy potatoes tossed in a bold arugula pesto, paired with sweet, roasted radishes for a springy salad that’s anything but basic.

Let’s be honest—potato salad often gets a bad rap. Too mushy, too mayo-heavy, too beige. But this version? This one is alive. It’s bright, bold, and just a little unexpected.

Instead of a heavy dressing, this salad gets coated in a zippy, nutty arugula pesto—full of fresh greens, lemon, Parmesan, and toasted nuts. The potatoes soak it all up beautifully, turning tender and flavorful without ever feeling greasy.

And the twist? Roasted red radishes. While raw radishes are crisp and spicy, roasting mellows them out, bringing out their natural sweetness and turning them into the perfect counterpart to creamy potatoes and peppery arugula. Together, this dish hits all the right notes—earthy, herby, tangy, and just a touch sweet.

It’s ideal for spring and summer gatherings, makes a fantastic picnic or BBQ side, and is totally make-ahead friendly.

Why You'll Love It

• No mayo, no fuss: This is a lighter, fresher take on potato salad—no creaminess overload here.

• Balanced flavor: The pepperiness of arugula, the sweet-roasted radishes, the zesty lemon—every bite hits.

• Beautiful & colorful: It’s a dish that looks as good as it tastes. That soft pink of the radishes with the vibrant green pesto? Chef’s kiss.

Serving Tips

• Serve warm, room temp, or chilled—it’s delicious all ways.

• Garnish with a few fresh arugula leaves or extra lemon zest for color and zip.

• Great as a side with grilled chicken, salmon, or even sandwiches.

Customization Ideas

• Add crispy pancetta or bacon bits for a salty crunch.

• Swap arugula with baby spinach or use a mix of greens.

• Add halved soft-boiled eggs or crumbled feta for more protein.

• Use sweet potatoes or purple potatoes for added color.

Storing

• Keeps well in the fridge for up to 3 days.

• Store pesto separately if making in advance and mix just before serving for best texture.

This Arugula Pesto Potato Salad with Roasted Radishes is a true celebration of seasonal ingredients—and a beautiful break from tradition. It’s flavorful, flexible, and surprisingly elegant. Whether you’re making it for a spring brunch, a backyard BBQ, or just to treat yourself on a weeknight, this salad brings color and creativity to the table.

Yield: 4-6 Servings

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Arugula Pesto Potato Salad with Roasted Radishes

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Creamy potatoes tossed in a bold arugula pesto, paired with sweet, roasted radishes for a springy salad that’s anything but basic.

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Ingredients

For the Salad

• 1 ½ lbs baby potatoes (Yukon gold or red), halved if large
• 1 bunch red radishes, trimmed and halved
• 1 tbsp olive oil
• Salt & pepper, to taste
• Optional: 1 tsp red wine vinegar or lemon juice, for brightness

For the Arugula Pesto

• 2 cups fresh arugula, packed
• ½ cup fresh basil or parsley (optional, for balance)
• ¼ cup Parmesan cheese, grated
• ¼ cup toasted nuts (pine nuts, walnuts, or almonds work well)
• 1 clove garlic
• Zest of 1 lemon
• 2 tbsp lemon juice
• ⅓–½ cup olive oil
• Salt & pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss halved radishes with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 20–25 minutes, or until tender and golden in spots. Set aside.
3. While the radishes roast, place potatoes in a large pot and cover with cold water. Add a good pinch of salt.
4. Bring to a boil, then reduce to simmer and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
5. In a food processor, combine arugula, nuts, Parmesan, garlic, lemon zest, lemon juice, and a pinch of salt and pepper. Pulse to combine.
6. With the motor running, slowly drizzle in olive oil until the pesto is smooth and spoonable. Taste and adjust seasoning.
7. In a large bowl, toss warm (not hot) potatoes with enough arugula pesto to coat. Gently fold in the roasted radishes.
8. Finish with a sprinkle of extra Parmesan or a drizzle of lemon juice if desired.

Notes

Serve warm, room temp, or chilled—it’s delicious all ways.

Garnish with a few fresh arugula leaves or extra lemon zest for color and zip.

Great as a side with grilled chicken, salmon, or even sandwiches.

Nutrition Facts

Calories

250

Carbs

34 g

Cholesterol

4 mg

Fat

10 g

Fiber

5 g

Net carbs

29 g

Protein

8 g

Sat. Fat

2 g

Sodium

216 mg

Sugar

2 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.