This recipe can be served as a salad by itself or a side dish for your meat recipes. It is a modern twist on traditional roasted potatoes with the pesto and arugula adding nice freshness to a typically heavy dish.

The potato is an Ashkenazi kitchen staple. In the 1800’s almost all Jewish families in Poland and eastern Europe grew potatoes and were a main source of calories. It is no surprise that some of the most famous Jewish dishes-latkes, potato salad, kugel- all star the potato. I must admit, I have not always been the biggest fan of potatoes, but this recipe creates a light and tangy salad which has completely converted me!

{Gluten Free, Dairy or Parve optional}


  • 11/2 pounds organic red potatoes
  • 1 red onion cut into thin slices
  • 1/2 cup organic olive oil
  • 2 cloves garlic
  • 3 tablespoons of pine nuts
  • 1/4 cup basil
  • 1 cup arugula
  • 3/4 teaspoon of freshly ground black pepper
  • 3/4 teaspoon salt
  • 2 tablespoons parmesan cheese (omit if parve)


  1. Add the garlic and pine nuts into a food processor and chop into small pieces. Add the basil, arugala, pepper, salt and parmesan cheese (if using) and chop until blended. Add the olive oil slowly into the top and mix to combine. If you want you can make beforehand as pesto can be stored for several days in the fridge.

FullSizeRender (21)2. Preheat oven to 400 degrees F (200 degrees C). Wash and slice the potatoes and red onion and add to a lined roasting pan. Add 1 tablespoon of olive oil and a dash of salt and pepper. Mix to combine. Cook for forty minutes tossing the potatoes half way through.

FullSizeRender (23)3. In a bowl toss together roasted potatoes and onions, fresh arugula and pesto. Plate and serve.

FullSizeRender (22)

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