Pesto Smashed Potato Salad

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Boiled, then baked garlic, parsley smashed potatoes are tossed in basil pesto with arugula & green onions for a delicious twist on traditional potato salad!

Pesto Smashed Potato Salad Recipe

Growing up, I was never a fan of potato salad. To be fair, I wasn’t a fan of a lot of foods. Blasphemy, I know! The food blogger that was a picky eater growing up, say it ain’t so, oh, but it is!

A few years after moving to California for college, I started trying new foods and recipes, and realized what I had been missing all of these years! Ahem, guacamole, the green stuff, freaking delicious! Fish, sushi, yes, please! But one thing I can say I’ve never really taken a liking to is potato salad. I’m guessing my aversion to mayonnaise might have a little something to do with that!

So today I’m making a potato salad that’s colorful, flavorful, sans mayonnaise and filled with tons of green goodness!

Pesto Smashed Potato Salad Recipe

The recipe inspiration for this dish came after picking up a bag of baby potatoes at the grocery store. There’s just something about mini versions of anything that gives me the overwhelming feeling of “I need to buy this now!”

Pesto Smashed Potato Salad Recipe

I knew I wanted to make a potato salad for summer with these mini taters but I wanted to keep their cute mini-ness somewhat in tact which is why I decided to do smashed potatoes.

They’re obviously baked in buttery, garlic goodness, because is there really any other way to do smashed potatoes?!

Pesto Smashed Potato Salad Recipe Ingredients

Pesto Smashed Potato Salad Ingredients

  • 24 oz baby potatoes
  • 3 tbsp butter (melted)
  • 4 cloves garlic (crushed)
  • 1 tbsp parsley
  • ½ tsp sea salt
  • ¼ cup basil pesto
  • 1 cup arugula
  • 3 green onions (thinly sliced)
  • ¼ cup fresh grated parmesan cheese

Pesto Smashed Potato Salad Instructions

Preheat the oven to 450°F.

Add the potatoes to a large pot of boiling water, cook until tender, 15-20 minutes.

Drain the potatoes then place on a baking sheet and smash each potato with a fork. (You’ll probably need 2 baking sheets for this, or one really really large baking sheet!)

Pesto Smashed Potato Salad Recipe

In a small bowl, combine the butter, garlic, parsley and sea salt. Brush over each potato.

Pesto Smashed Potato Salad Recipe

Place into oven and bake for 18-20 minutes.

Remove the potatoes from the oven and place in a large bowl, allow to cool for 5-10 minutes, then toss with the pesto, and gently mix in the arugula and green onions. Serve topped with fresh grated parmesan cheese.

Pesto Smashed Potato Salad Recipe

This salad is best served warm or at room temperature.

Pesto Potato Salad Recipe

I promise that this twist on potato salad will become your new favorite summer side dish!

Pesto Potato Salad Recipe

Pesto Smashed Potato Salad Recipe
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Pesto Smashed Potato Salad

Boiled, then baked garlic, parsley smashed potatoes are tossed in basil pesto with arugula & green onions for a delicious twist on traditional potato salad!

Course Salad, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Calories 200 kcal

Ingredients

  • 24 oz baby potatoes
  • 3 tbsp butter melted
  • 4 cloves garlic crushed
  • 1 tbsp parsley
  • ½ tsp sea salt
  • ¼ cup basil pesto
  • 1 cup arugula
  • 3 green onions thinly sliced
  • ¼ cup fresh grated parmesan cheese

Instructions

  1. Preheat the oven to 450°F.
  2. Add the potatoes to a large pot of boiling water, cook until tender, 15-20 minutes.
  3. Drain the potatoes then place on a baking sheet and smash each potato with a fork. (You’ll probably need 2 baking sheets for this, or one really really large baking sheet.)

  4. In a small bowl, combine the butter, garlic, parsley and sea salt.
  5. Brush over each potato.
  6. Place into the oven and bake for 18-20 minutes.

  7. Remove the potatoes from the oven and place in a large bowl, allow to cool for 5-10 minutes, then toss with the pesto, and gently mix in the arugula and green onions.
  8. Serve topped with fresh grated parmesan cheese.
Boiled, then baked garlic, parsley smashed potatoes are tossed in basil pesto with arugula & green onions for a delicious twist on traditional potato salad!