Description
A delicious and unique potato salad featuring a vibrant arugula pesto that adds a flavorful twist.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup fresh arugula, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts, toasted
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup cherry tomatoes, halved (for garnish)
- 1/4 cup sliced green onions (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- While the potatoes are cooling, prepare the arugula pesto. In a food processor, combine the arugula, Parmesan cheese, pine nuts, garlic, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
- In a large mixing bowl, combine the cooled potatoes with the arugula pesto. Toss gently to coat the potatoes evenly.
- Transfer the potato salad to a serving dish and garnish with cherry tomatoes and sliced green onions. Serve warm or at room temperature.
Notes
- For a creamier texture, add 1/4 cup of Greek yogurt to the pesto mixture.
- Substitute walnuts or almonds for pine nuts for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg