Easy roasted new potato salad with vibrant green pesto and a delightful crunch of fresh radishes. This effortlessly delicious recipe is your perfect companion for long summer days, whether for lunch or dinner. Ready in under 30 minutes, it uses just six simple ingredients to deliver maximum flavor with minimal effort.

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Roasted New Potato Salad with Pesto: Your Ultimate Summer Recipe

As the days grow longer and the sun shines brighter, we embrace that wonderful transition from the gentle warmth of spring into the full bloom of summer. This time of year calls for light, fresh, and utterly delicious meals that don’t demand hours slaving over a hot stove. We want to be outdoors, enjoying the beautiful weather, socializing with friends and family, or simply relaxing with a good book. That’s precisely why this Roasted New Potato Salad with Pesto is about to become your new favorite summer staple. It’s not just a meal; it’s an experience – quick to prepare, bursting with flavor, and perfectly suited for any summer occasion.

Why This Roasted New Potato Salad is a Summer Essential

When the mercury rises, the last thing anyone wants to do is spend excessive time in a steamy kitchen. This Roasted New Potato Salad with Pesto offers a refreshing alternative, providing a nutritious and satisfying meal that aligns perfectly with the relaxed pace of summer. Here’s why it’s destined to be a hit:

Effortlessly Quick: From start to finish, this salad is ready in under 30 minutes. This means more time enjoying the sunshine and less time on meal prep.
Incredibly Simple Ingredients: With just six core ingredients, you likely already have most of what you need in your pantry. No obscure items, just fresh, wholesome components.
Bursting with Fresh Flavors: The combination of earthy roasted new potatoes, aromatic green pesto, crisp, peppery radishes, and bright lemon creates a harmonious and invigorating taste profile that is truly addictive.
Minimal Cooking, Maximum Impact: The oven does most of the work, roasting the potatoes to perfection while you prep the few remaining ingredients. It’s cooking smart, not hard.
Versatile & Adaptable: Whether you serve it as a hearty main course, a vibrant side dish for a barbecue, or a refreshing picnic item, this salad fits seamlessly into any summer dining scenario.
Healthy and Wholesome: Packed with fresh vegetables and flavorful pesto, it’s a naturally vegan recipe that’s as good for you as it tastes.

The Magic of Roasting New Potatoes

Many are accustomed to boiling or steaming new potatoes, but roasting truly unlocks their full potential. If you’ve never tried roasting new potatoes or baby new potatoes before, prepare to be amazed! These small, tender spuds are ideal for roasting because their size allows them to cook quickly and evenly, achieving a fantastic texture that’s difficult to replicate with larger varieties.

When roasted, new potatoes develop a beautifully golden-brown and slightly crispy skin, while their insides become wonderfully soft and fluffy. This contrast in texture is a key element of the salad’s appeal. To achieve this perfection, wash your potatoes thoroughly and pat them completely dry – moisture is the enemy of crispiness! Cut them in half to maximize surface area for browning and to ensure faster cooking. Aim for pieces of similar size to promote uniform roasting, preventing some from burning while others remain undercooked.

Arrange the potato halves on a baking sheet, cut-side down, after tossing them lightly in olive oil, salt, and pepper. This ensures direct contact with the hot tray, contributing to that coveted crispy exterior. They typically require only 15-20 minutes in a preheated oven at 200°C (400°F). Keep an eye on the smaller pieces; they might be ready a few minutes sooner. A fork inserted into the thickest part should meet no resistance when they’re perfectly cooked.

Six Simple Stars: Diving Into the Ingredients

The beauty of this salad lies in its simplicity, relying on a few high-quality ingredients to create a truly memorable dish. Let’s take a closer look at the stars of this summer show:

New Potatoes (or Baby New Potatoes): As discussed, these are the foundation. Their small size and naturally waxy texture make them perfect for roasting, offering a delicate sweetness and a tender bite. Look for firm, unblemished potatoes.
Olive Oil: A good quality extra virgin olive oil is essential for roasting the potatoes, imparting a subtle fruitiness and helping achieve that desirable golden crisp. It also forms the base for our dressing.
Green Pesto: This is the flavor powerhouse of the salad, tying all the components together with its vibrant, herbaceous notes of basil, garlic, pine nuts, and Parmesan (or a vegan alternative). You can use your favorite store-bought brand for convenience or make your own for an extra layer of freshness. If you’re looking for a homemade option, I highly recommend checking out this 5-minute vegan pesto recipe.
Radishes: These often-underestimated root vegetables bring a crucial element to the salad: crunch and a delightful peppery kick. Their crisp texture provides a wonderful contrast to the soft potatoes, and their vibrant red color adds visual appeal.
Salad Leaves of Choice: A handful of fresh greens, such as peppery rocket (arugula), tender spinach, or a crisp mixed leaf blend, adds lightness, freshness, and another layer of texture. Choose what you enjoy most!
Lemon: Both the juice and zest of a fresh lemon are indispensable. The juice brightens the flavors, cuts through the richness of the pesto, and adds a zesty finish. The zest contributes an aromatic citrus fragrance that elevates the entire dish.

Assembling Your Masterpiece: Quick & Easy

Once your potatoes are beautifully roasted, the rest of the assembly process is incredibly simple and comes together in mere minutes. This is where the magic truly happens, transforming individual ingredients into a harmonious and flavorful salad.

While your potatoes are still warm from the oven, transfer them into a large mixing bowl. The warmth of the potatoes is key here, as it helps them absorb the pesto’s flavor more effectively. Add 1-2 tablespoons of your favorite green pesto and gently toss, ensuring each potato half is coated in the fragrant, herby goodness.

Next, prepare your radishes. Wash them thoroughly and then either slice them thinly into rounds or chop them into matchsticks, depending on your preference for bite-sized pieces. Add the prepared radishes to the bowl with the pesto-coated potatoes.

Finally, toss in your chosen fresh salad leaves. Give everything a final gentle mix to combine all the vibrant ingredients. To finish, drizzle with a little extra pesto if desired, a generous squeeze of fresh lemon juice, and a sprinkle of lemon zest over the top for an aromatic flourish. And just like that, a perfect, satisfying, and refreshingly delicious lunch or dinner is ready to be enjoyed!

Serving Suggestions & Versatile Variations

One of the many charms of this Roasted New Potato Salad with Pesto is its incredible versatility. It shines brightly whether served as the star of your meal or as a complementary side dish.

As a Main Course: The recipe outlined below provides a generous portion for two or three people, depending on appetite. It’s surprisingly filling, making it a fantastic light lunch or a satisfying dinner, especially when you’re craving something wholesome yet easy.

As a Side Dish: This salad truly excels as an accompaniment to various summer dishes. It’s perfect for all your summer BBQs, pairing beautifully with grilled vegetables, plant-based burgers, or a selection of other vibrant salads. Its robust flavor profile also makes it an excellent partner for grilled fish or chicken, if you’re not strictly vegan.

Enhance Your Salad with Creative Additions:

Protein Boost: For an extra dose of protein and texture, consider adding a handful of roasted chickpeas, white beans, or pan-fried tofu cubes. Grilled halloumi (for lacto-vegetarians) would also be a delicious addition.
Mediterranean Flair: Introduce finely chopped sun-dried tomatoes, Kalamata olives, or capers for a burst of Mediterranean flavor.
Herb Power: Fresh basil leaves, a sprinkle of chopped parsley, or a touch of mint can further amplify the fresh flavors.
Nutty Crunch: Toasted pine nuts or walnuts can add another layer of crunch and richness, complementing the pesto beautifully.
Pesto Variations: Don’t limit yourself to green basil pesto. Experiment with red pesto, a vibrant spinach pesto, or even a delightful kale pesto for a different twist.
Creamy Indulgence: A dollop of vegan sour cream or a cashew cream dressing could add a luxurious touch, balancing the zestiness of the lemon.

Storage Tips: While this salad is undoubtedly best enjoyed fresh, especially when the potatoes are still warm and the radishes crisp, any leftovers can be stored in an airtight container in the fridge for up to one day. The flavors tend to meld even further, making it a decent option for a next-day lunch, though the radishes might lose some of their initial crunch.

📖 Recipe: Roasted New Potato Salad with Pesto

Roasted New Potato Salad with Pesto

Easy and quick to prepare roasted new potato salad with green pesto. Perfect for summer gatherings, ideal for lunch or dinner when the weather is warmer and you don’t fancy spending ages in the kitchen!

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Course:
Salad

Cuisine:
Vegan

Keyword:
new potato salad, new potatoes, roasted new potato salad

Servings:

2
people

Calories:

490
kcal

Author:
Anna

Ingredients

500 g new potatoes (or baby new potatoes)
2 tablespoon olive oil
2 tablespoon green pesto
150 g radish
80 g salad of choice
½ medium lemon (juice and zest)

Instructions

Preheat the oven to 200C (400F) and line a baking tray with baking paper. Wash your new potatoes, then pat them completely dry. Cut the potatoes into halves. Place them in a large bowl with 1-2 tablespoons of olive oil, a pinch of salt, and a grind of black pepper. Toss well to ensure they are evenly coated. Transfer the potatoes to the prepared baking tray, arranging them cut-side down. Bake for about 20 minutes, or until they are golden brown and tender when pierced with a fork.
Once cooked, immediately transfer the warm potatoes into a large mixing bowl. Add 1-2 tablespoons of green pesto and gently toss the potatoes to coat them evenly. The warmth of the potatoes will help them absorb the pesto’s delicious flavors.
While the potatoes are warm, slice the radishes thinly or chop them into matchsticks for added texture. Add the prepared radishes and your chosen salad leaves to the bowl with the potatoes. Mix all the ingredients together gently. Finish off by drizzling with fresh lemon juice and sprinkling some lemon zest on top. Serve immediately and enjoy!

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe description but please note that I haven’t tested using this method.

Nutrition

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A Summer Essential You’ll Come Back To

This Roasted New Potato Salad with Pesto isn’t just another recipe; it’s a testament to how simple ingredients, combined thoughtfully, can create something truly special. It embodies the essence of summer dining – light, fresh, flavorful, and incredibly easy to prepare. Whether you’re hosting a gathering, looking for a quick weeknight meal, or packing a lunch for a day out, this salad delivers on all fronts.

So, as the days warm up, ditch the complicated recipes and embrace the ease and deliciousness of this vibrant potato salad. It promises to keep you cool, satisfied, and spending less time in the kitchen and more time enjoying the beautiful season.

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This recipe was adapted from the wonderful Lazy Cat Kitchen blog, a fantastic resource for plant-based culinary adventures.