Arugula Pesto Potato Salad
Arugula Pesto Potato Salad is a vibrant and refreshing dish that elevates simple ingredients into an unforgettable culinary experience. Tender baby potatoes are coated in a creamy arugula pesto, offering a perfect blend of peppery, nutty, and zesty flavors. Ideal for picnics, cookouts, or casual gatherings, this salad is both visually stunning and deliciously satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 lb baby potatoes
- 2 cups fresh arugula
- 1/4 cup pine nuts (toasted)
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- 2 garlic cloves (minced)
- Salt to taste
Instructions
- Wash and halve the baby potatoes if necessary. Boil them in salted water for 15-20 minutes until fork-tender. Drain and cool.
- In a food processor, blend arugula, toasted pine nuts, garlic, Parmesan cheese, lemon juice, and olive oil until smooth.
- In a large bowl, combine the cooled potatoes with the arugula pesto until evenly coated. Adjust seasoning with salt or additional lemon juice as needed.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 1g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added flavor variations, consider substituting arugula with spinach or basil. Add roasted vegetables or swap pine nuts for walnuts to customize the recipe to your taste. This salad can be made a day ahead for enhanced flavor.