VEGAN ARUGULA PESTO POTATO SALAD

I was thinking what delicious recipe could I bring to the beach thats also filling but tastes fresh. It hit me, potato salad. I often go to the beach with my friends who are vegan so this recipe is vegan but really just replace the cheese for Parmesan and you'll have yourself a regular recipe.

Also, if you don't want to make homemade pesto, you can opt for store-bought. I found the inspiration for this recipe from The Original Dish but I made a few changes specific to my own taste preferences!

INGREDIENTS

POTATOES

2 lbs. Baby Potatoes, halved

Olive Oil, drizzle

Kosher Salt, to taste

Cracked Black Pepper, to taste

½ cup Red Onion, thinly sliced*

2 cups Arugula, packed

6 Radishes, thinly shaved

ARUGULA PESTO

2 cups Arugula, packed

1 cup Basil Leaves, fresh and packed

2 Garlic Cloves, chopped

⅓ cup Pine Nuts, toasted

⅓ cup Vegan Parmesan

½ tsp. Lemon Zest

2 tbs. Lemon Juice

1 tbs. Honey

½ cup Olive Oil

Vegan Feta, topping

*you can use shallots for a more mild flavor

INSTRUCTIONS

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.
Arrange the slices of onion 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 2 cups of arugula and the radishes to your serving bowl.
For the pesto, combine the other 2 cups of arugula, basil, garlic, pine nuts, vegan cheese, lemon zest, lemon juice, and honey in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl. Stir in the olive oil. Season with salt and black pepper to taste.
Add the potatoes and onions to the serving bowl. Add enough pesto to your liking, tossing to combine, and reserve any extra in a mason jar for another use.
Serve the potato salad warm or at room temperature, with more black pepper over top.

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.

Arrange the slices of onion 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.

For the pesto, combine the other 2 cups of arugula, basil, garlic, pine nuts, vegan cheese, lemon zest, lemon juice, and honey in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl. Stir in the olive oil. Season with salt and black pepper to taste.

Add 2 cups of arugula and the radishes to your serving bowl.

Add the potatoes and onions to the serving bowl. Add enough pesto to your liking, tossing to combine, and reserve any extra in a mason jar for another use.