Roasted Garlic Potato Salad w/Arugula

This cashew cream potato salad is delicious, but I wanted to try a not-creamy potato salad. I found a Roasted Garlic Potato Salad from Oh She Glows that looked easy and worth trying. I don't know where to get hemp seeds, so I skipped that. Below is my adapted recipe. Then last week, Elsa gave us some fresh dill from her garden, and I used that instead of arugula - also delish. But generally, roasting potatoes for salad is a win!


2 pounds potatoes, cut into 1" cubes
1 T olive oil
1 head garlic
salt and pepper

3 C arugula
- or -
1 C fresh dill, chopped

1 C lightly packed fresh basil leaves
1/4 cup olive oil
2 T lemon juice
1/4 tsp salt
fresh ground black pepper
roasted garlic head (above)

Toss the potatoes and head of garlic in olive oil and a little pepper and salt. Roast about 40 minutes at 400 degrees. Turn off oven and let it all cool.

Squeeze garlic cloves out of the bulb into the food processor. Make the pesto.

Put the arugula or the dill (whichever you're using) at the bottom of a bowl. Put potatos on top. Put on pesto. Toss lightly until combined. Taste and season with salt and pepper, and serve.

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