Easy roasted new potato salad with green pesto and crunchy radishes. Ideal summer lunch or dinner, ready in under 30 minutes with only 6 ingredients!
Spring is turning into summer, and with longer, warmer days it’s nice to keep cooking simple. This roasted new potato salad comes together quickly, so you can spend less time in a hot kitchen and more time enjoying the outdoors.
Why this roasted new potato salad works for warmer days
This salad is fast, fresh and fuss-free. Roast halved new potatoes until golden, toss them with green pesto, add sliced radishes and leafy salad greens, then finish with lemon. The whole dish takes around half an hour and requires just a handful of ingredients — ideal for casual lunches, light dinners or summer gatherings.
Roasting new potatoes
New potatoes or baby potatoes roast beautifully. Their small size means they cook quickly — generally 15–20 minutes — and develop crisp, golden skins with a soft, fluffy interior. Cut potatoes in half and place them cut-side down on a baking sheet so the exposed flesh caramelises. Try to keep the pieces a similar size so they finish evenly; check smaller ones a little earlier if needed.
Putting it all together
While the potatoes roast, slice the radishes and prepare your salad leaves. Once the potatoes are done, toss them in a bowl with green pesto so they soak up the flavour. Add radishes and salad leaves, squeeze over lemon juice, sprinkle zest, and give everything a gentle toss. Serve warm or at room temperature.
Serve as a main or a side
This salad works well as a light main for two to three people or as a side at a barbecue or picnic. Leftovers can be refrigerated and enjoyed the next day, although the salad is best eaten the same day for the freshest texture.
If you need a pesto, you can use store-bought or homemade. For a quick option, try a simple green pesto made from basil, nuts, garlic, olive oil and a pinch of salt.
I’d love to hear if you try this — leave a comment and, if you like, rate the recipe.
📖 Recipe
Roasted New Potato Salad with Pesto
10
20
30
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
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Preheat the oven to 200°C and line a baking tray with parchment. Wash and dry the potatoes, then halve them. Toss the halves in 1–2 tablespoons of olive oil so they are well coated, place cut-side down on the tray and roast for about 20 minutes until golden.
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When the potatoes are cooked, transfer them to a large bowl, add 1–2 tablespoons of pesto and toss to coat evenly.
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Slice the radishes (or cut into matchsticks) and add them with your salad leaves to the potatoes. Finish with a drizzle of lemon juice and some zest. Toss gently and serve.
Please note these recipes are developed using metric measurements. Using digital scales gives more accurate results; conversions to US customary measurements are approximate.
Nutrition
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