Wash and peel the potatoes, cut them in half, and cover with cold water. Add salt and set on the stove. Bring to a boil and cook for 3-4 minutes. Drain and dry thoroughly.

Heat olive oil in a pan and add drained potatoes. Fry until lightly browned on each side, about 7 minutes. Remove from the heat, add the garlic, and mix. Set aside to cool.

Transfer to a bowl, season with black pepper. Add chopped dill and mix. Slice the radishes and onion very thinly and add to the bowl of potatoes. Add the arugula.

Top with pesto and basil leaves, and serve.