Roasted Potato Salad with Pesto

0 Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
1 Wash and dry the potatoes. Cut them in at least 1” thick rounds. If the potatoes are very small, slice them in half. You want the potatoes to be cut at about the same size so they roast evenly
2 Place the sliced potatoes on the prepared baking sheet.
3 Drizzle with 2 tablespoons of olive oil. Season liberally with salt and pepper.
4 Bake for 10-15 minutes in the preheated oven. After this time, insert a knife into one potato to see if it’s done. It should slide out easily.
5 As the potatoes roast, drizzle the arugula with the remaining 2 tablespoons of olive oil. Massage the leaves gently until coated. Transfer to a serving platter.
6 Let warm potatoes cool down slightly and transfer them into a large bowl. Add the pesto, green onions, cucumbers, radishes and lemon juice. Toss gently with tongs or serving utensils to coat, and give them a taste. Add more salt and pepper, if necessary.
7 Arrange the potato mixture on top of arugula in the serving platter.
8 Serve while the potatoes are still warm, and top with lemon zest, lemon slices and more pesto.