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.
When ready to serve, top with vegan feta and toss to combine.
Serve the potato salad warm or at room temperature, with more black pepper over top.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
A video is up on my Pinterest and Instagram of the recipe in full.