Boiled, then baked garlic, parsley smashed potatoes are tossed in basil pesto with arugula & green onions for a delicious twist on traditional potato salad!
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.)
In a small bowl, combine the butter, garlic, parsley and sea salt.
Brush over each potato.
Place into the 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.