Arugula Pesto Potato Salad

Ingredients

2 lbs “pee wee” potatoes, halved*

olive oil

kosher salt

freshly cracked black pepper

3 red spring onions, thinly sliced*

2 cups packed arugula

6 radishes, thinly shaved on a mandolin

2 cups packed arugula

Green pesto

Mince (for patties)

Feta

Directions

Preheat the oven to 425°F. Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer, cut-side down. Roast for 15 minutes.

Prepare the patties

Arrange the slices of spring onion (the red/white bulb section only) over the potatoes. Continue to roast for 25 more minutes, or until the potatoes are golden brown and tender. Let cool on the sheet pan for 10 minutes before tossing the salad.

Add the arugula, radishes, and the remaining green spring onion stems to a large salad bowl.

Add the potatoes and onions to the salad bowl. Add enough pesto to your liking, tossing to combine, and reserve any extra for another use.Â

Serve the potato salad warm or at room temperature, with more black pepper over top.