Boiled then baked garlic‑parsley smashed potatoes tossed with basil pesto, arugula, and green onions — a fresh, mayo‑free twist on traditional potato salad.
I wasn’t always a fan of potato salad. As a kid I was picky about many foods, but after moving away for college I began exploring flavors I had previously avoided and discovered how much I had been missing. Avocado, sushi and other new favorites helped broaden my palate — and while classic mayonnaise‑based potato salad never quite won me over, I do love potatoes prepared with fresh herbs and bright flavors.
This pesto smashed potato salad is my answer: it keeps the comforting starchiness of baby potatoes but swaps the heavy dressing for vibrant basil pesto, peppery arugula, and crisp green onions. The potatoes are boiled until tender, gently smashed to retain some rustic texture, then brushed with a garlic‑butter mixture and roasted until edges are crisp. Tossed warm with pesto and topped with fresh Parmesan, this salad is ideal for summer cookouts, potlucks, or any time you want a flavorful side without mayonnaise.
Pesto Smashed Potato Salad Ingredients
- 24 oz baby potatoes
- 3 tbsp butter, melted
- 4 cloves garlic, crushed
- 1 tbsp fresh parsley, chopped
- ½ tsp sea salt, or to taste
- ¼ cup basil pesto
- 1 cup arugula
- 3 green onions, thinly sliced
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 450°F (230°C).
- Place the baby potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15–20 minutes depending on size.
- Drain the potatoes well and transfer them to a baking sheet. Use a fork or a potato masher to gently press each potato until it flattens slightly but remains in one piece. You may need two baking sheets or one large sheet to avoid overcrowding.
- In a small bowl, mix the melted butter, crushed garlic, chopped parsley, and sea salt. Brush the butter mixture evenly over each smashed potato so the garlic and herbs coat the tops and edges.
- Bake in the preheated oven for 18–20 minutes, or until the potatoes are golden and the edges are crisp.
- Remove the potatoes from the oven and let them cool for 5–10 minutes. Transfer the warm potatoes to a large bowl and toss gently with the basil pesto so each piece is lightly coated.
- Add the arugula and sliced green onions, folding them in gently so the greens wilt slightly from the residual heat. Finish by sprinkling the salad with freshly grated Parmesan cheese.
- Serve warm or at room temperature.
This salad is especially good served warm, when the potatoes are still slightly crisp and the pesto is fragrant. It also holds up well at room temperature, making it a convenient choice for picnics and buffets.
Tips, Variations & Storage
- Make it vegan: substitute olive oil for butter and use a dairy‑free or nutritional yeast topping instead of Parmesan.
- Swap greens: baby spinach, watercress, or mixed salad greens work well in place of arugula for a milder flavor.
- Add crunch: toasted pine nuts, chopped walnuts, or sunflower seeds add texture and pair nicely with pesto.
- Advance prep: potatoes can be boiled and cooled ahead of time. Smash, brush, and bake just before serving for the best texture.
- Storage: keep leftovers refrigerated in an airtight container for up to 3 days. Rewarm briefly in the oven to refresh the texture, or serve cold as a chilled salad.
Recipe Details
Servings: 6 people
Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes
Author: Whitney Bond
Nutrition (per serving, approximate)
Calories: 200 kcal • Carbohydrates: 22 g • Protein: 4 g • Fat: 10 g • Sodium: 417 mg • Fiber: 2 g
This pesto smashed potato salad is a bright, herb-forward alternative to traditional mayonnaise‑based potato salads. It highlights simple techniques — boiling, smashing, roasting — combined with bold pesto and fresh greens for a satisfying summer side dish that’s both approachable and flavorful.
