Lemon Garlic Cashew Pesto Potato Salad

Name: Lemon Garlic Cashew Pesto Potato Salad
Ingredients: Red & Yukon potatoes; 2 handfuls Fresh basil (Biggg and packed); 1 Lemon (Juice of); 2 tbsp Garlic (Minced); 0.5 cup Raw cashews; 2 tbsp Olive oil; Pink salt; Pepper; Water (To thin as needed); Arugula

A unique potato salad recipe perfect for group dinners

Ingredients

Directions

1
Slice and air fry potatoes at 400 degrees for 15 minutes OR roast in oven at 425 for 20 minutes + 10 min broil finish until crispy.
2
Blend pesto ingredients together (pulse for chunky texture with bits of cashews) and toss together with arugula and cooked potatoes (while still warm!) to really coat everything.

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