Description
Arugula Pesto Potato Salad is a vibrant and flavorful side dish that transforms classic potato salad into a gourmet experience. Combining earthy baby potatoes with zesty arugula pesto, this salad is perfect for picnics, barbecues, or family gatherings. With its fresh ingredients and appealing presentation, it’s sure to impress your guests and leave them craving more.
Ingredients
Scale
- 1 lb baby potatoes
- 2 cups fresh arugula
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts
- ½ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 garlic cloves
- Salt and pepper to taste
Instructions
- Prep the Potatoes: Wash the baby potatoes and cut them in half if needed. Boil in salted water for 15-20 minutes until fork-tender.
- Make the Pesto: In a food processor, blend arugula, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. Slowly drizzle in olive oil until smooth.
- Toss Together: Drain the cooked potatoes and let cool slightly. Combine warm potatoes with pesto in a large bowl.
- Season: Taste and adjust seasoning with salt or lemon juice as desired.
- Garnish & Serve: Top with toasted pine nuts and extra grated Parmesan before serving warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg