Roasted Potato Salad with Parsley and Arugula. A new and fresh way to make potato salad! Roasted potatoes with green beans, parsley and arugula, mixed in a lemon, Dijon mustard and honey dressing. So good!
Summer is just around the corner and I can’t wait.
After the brutal winter we endured here in Wisconsin and the not-so-warm spring, this girl is so ready for summer. When thinking of the summer months ahead, my mind immediately thinks of long relaxing days, lemonade, going to the park for picnics and good eats.
Now, in my mind, no summer picnic is complete without a pasta salad, burgers and hot dogs and a great potato salad.
I wanted to make a potato salad with no mayonnaise and a bit on the lighter and fresher side. Fresh green veggies with roasted potatoes all tossed together with a lemon and shallots dressing. What could be better? I tend to become obsessive with foods . . for example, if there’s something that I’m crushing on at the moment, I’ll incorporate it into everything. Enter the arugula. I’ve been putting arugula in my pesto, 
And not just any ole potatoes will work for this recipe. I used red skin Klondike Rose 
And because I always seem to be eating green beans with my potatoes, I added in some bright green beans. The green beans make this potato salad more interesting for me and I love the added color and freshness that they bring.
So, I hope you are ready to try something new and give this potato salad a try. Perfect for a picnic or side dish to compliment a meat main dish, this Roasted Potato Salad with Parsley and Arugula is truly fabulous.
Roasted Potato Salad with Parsley and Arugula
Ingredients
For the potato salad:
- 1 ½ lbs. red Idaho® potatoes cut in half or fourths
- 1 to 2 tablespoons extra virgin olive oil
- Salt and freshly cracked pepper
- ½ lb. green beans
- 2 cups fresh arugula
- ¼ cup fresh basil torn
- ¼ cup fresh parsley chopped
- Freshly grated Parmesan or Pecorino cheese for garnish if desired
For the dressing:
- 2 tablespoons shallots minced
- 2 to 3 tablespoons Dijon mustard
- ¼ cup freshly squeezed lemon juice
- 2 to 3 teaspoons honey
- 1 to 2 tablespoons extra virgin olive oil start with one tablespoon
Instructions
For the potato salad:
- Preheat your oven to 400 degrees and prepare a parchment paper lined baking sheet. Place red potatoes, cut side down if possible, on the baking sheet and drizzle with the olive oil and season with salt and pepper. Bake for 35-40 minutes, or until slightly crispy. Remove from the oven and allow to cool slightly.
- While the potatoes are in the oven, bring a large pot of salted water to a boil. Blanch the green beans until bright green in color, for about 2 minutes. Remove from the water and place into a large bowl of ice water to shock and stop from cooking. Once cooled, cut the green beans into thirds, discarding the ends if desired.
For the dressing:
- Whisk together the shallots, Dijon mustard, lemon juice and honey. Slowly pour in the olive oil while whisking continuously until well combined. Taste and add more if needed.
To assemble:
- Using a large mixing bowl, combine the roasted red potatoes, green beans, arugula, basil and parsley. Pour the dressing over the top and gently toss to combine everything, making sure everything is nicely coated with the dressing. Season with more salt and pepper if desired and garnish with freshly grated Parmesan or Pecorino cheese. Enjoy immediately.
Lemon dressing adapted from 
We’re so thrilled to be cooking with 
No need to look for fabulous summer potato salad recipes. . they are all right here! Enjoy!
- Asian-Style Potato Salad by NinjaBaking.com
- BLT Potato Salad Stacks by Magnolia Days
- Chipotle Bacon Potato Salad by Peanut Butter and Peppers
- Ciao Bella Potato Salad by The Weekend Gourmet
- Creamy Pesto Idaho® Fingerling Potato Salad by In The Kitchen With KP
- Deconstructed Potato Salad with Smoky Fingerlings by Shockingly Delicious
- Italian Potato Salad by Chocolate Moosey
- Leichter Kartoffelsalat (German Summer Potato Salad) by The Foodie Army Wife
- Lentil and Fingerling Potato Salad w/ Warm Bacon Dressing by girlichef
- Nona’s Potato Salad by Webicurean
- Parsley Pesto Potato Salad by Alida’s Kitchen
- Peruvian-Style Potato Salad by Foxes Love Lemons
- Potato Cucumber Salad {Kartoffel-Gurken Salat} by The Not So Cheesy Kitchen
- Roasted Balsamic Rosemary Potato Salad by Melanie Makes
- Roasted Fingerling and Asparagus Potato Salad by The Girl In The Little Red Kitchen
- Roasted Potato Salad with Parsley and Arugula by Hip Foodie Mom
- Salmon Asparagus Potato Salad by Family Foodie
- Southern Style Potato Salad by Hezzi-D’s Books and Cooks
- Tzatziki Potato Salad by Kudos Kitchen By Renee
- Zesty Potato Salad with Bacon and Green Onions by Ruffles & Truffles
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Disclosure: This post is sponsored by the Idaho Potato Commission. All opinions are my own.
Sometimes I am lucky enough to forget that seasons exist–glad summer is finally arriving for you! I’m totally on board with this perfect picnic recipe. Thanks for sharing–off to check out more Sunday supper recipes!
Really really nice and golden crust. Arugula and potatoes are really good combination. I love when arugula is fresh picked from garden and has that spicy taste. Thank you for sharing
A friend of mine makes these potatoes with lemon and I fell in love with that flavor combo. Now I’m so looking forward to trying your recipe (and with those lovely rose potatoes too). And I also seem to eat green beans with potatoes so that’s another reason to hurry up and try this soon.
I love using red potatoes when roasting or making salads. They tend to stay together much better! I really like this revamp of a classic potato salad here… stunning colours and a gorgeous dressing. Love this Alice, so glad you’re getting some warmer weather over there (finally!) xxx
Thank you so much, Laura!!!
I am loving the red potatoes! One of my all time favorites! Beautiful recipe!! Yummy!
This looks so fresh and summery – perfect for the next cookout!
Funny. Reading about your yearning for summer and crushing on the arugula, as I came to the recipe I could almost taste the refreshing flavor! Your family is so lucky to have a gourmet mommy/wife =)
I love green beans with my potatoes, too – and ARUGULA! Yes, I must try this, I love everything about it, Alice.
Thanks so much, Heather!!
This is my kind of potato salad! I love the addition of the peppery arugula and the crunch of the beans! And it looks like you had a ton of fun at BlogHer Food…great photos! I hope you do a write up!
Awh thanks Amy!!! I’m not doing a write-up but can tell you all about it. . I highly recommend going next year!
I love all the greens you have added to your potato salad. It sounds and looks absolutely amazing!
Love this! The potatoes, arugula, simply perfection and so perfect for summer. Which is pretty much every day here in CA:) Hope you had a great time at BlogHer Food! We will be there next year for sure.
I really like the idea of using green beans and arugula in your potato salad. YUM!
This is perfect for Spring…so green and refreshing!
I never thought potatoes could be PRETTY before, the the Klondike Roses sure are! And I totally hear you about being ready for summer. I think we had much the same winter here in Michigan as you had there. Get me a big fork, a bowl of this potato salad, a beer, and a lawn chair in the backyard!
Lori,
yes!!! fork, potato salad, a beer and a lawn chair! love it! 🙂
You know, I’m not sure if I’ve had arugula before. Love the idea of adding it to potato salad.
Oh my gawd, Carla!!! you need it try some ASAP! 🙂
Such fresh flavors in this potato salad with the arugula and green beans. The dressing sounds like a perfect complement. Your salad is just beautiful, Alice!
I think arugula works perfectly in this potato salad. It looks so bright and refreshing, perfect for summer party food!
Ooooh – love the peppery taste the arugula lends to your salad, Alice. Sounds amazing!
Roasting gives potatoes such a deep flavor! What a gorgeous dish! Love it!
What a magnificent potato salad! A nice change from the mayo laden versions…fresh and delicious!!! Can’t wait till our paths cross again…you’re a gem! Hope your trip home was uneventful. xo
Girl, this is my dream potato salad recipe. I never buy mayo so I’m always looking for mayo-less potato salad recipes. This looks fresh, vibrant, healthy and totally delish. Love it!
I need this potato salad in my life immediately! Right now I am seriously obsessed with arugula…and my favorite thing is a combo of arugula with lemon vinaigrette. Hello – this potato salad is my match made in heaven!
I am ready for ya, Alice! Your green beans, basil, parsley, and arugula are VERY welcome in my spud salad!
This is awesome Alice! My favorite part not only is the fact you didn’t use mayo, but all the freshness going on. Fresh herbs, and veggies! I love the use of green beans….totally unique. Plus that the potatoes are roasted. You clearly put a lot of thought into the flavors, and texture combinations in this. Pinned for later, thank you 😀
Aren’t those klondike potatoes great? I love that the skin kind of pops when it’s crisp! This is one of those salads that just needs a little protein and you are set!
LOVE these potatoes!
Yum! These look delish and perfect for spring and summer!
I knew I could count on you to find a great potato salad recipe – it was just what I was looking for b/c I wanted to roast the potatoes (vs boil them), and the dressing was fantastic. Unfortunately we didn’t have lemon juice in the house so we substituted with vinegar instead and it still tasted great – next time we’ll definitely use lemon juice which I expect will elevate the taste so many more notches up! Thank you, Alice1
Hi Addy! Just saw this! I’m so glad you enjoyed it!!! How are you??