Description
This Arugula Pesto Potato Salad is a vibrant and flavorful twist on the classic. Creamy potatoes are tossed with a bright, peppery arugula pesto, creating a perfect side dish for any occasion.
Ingredients
Scale
- 1.5 lbs Yukon Gold potatoes, peeled and quartered
- 1/4 cup extra virgin olive oil
- 2 cups fresh arugula leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper to taste
- 1/4 cup mayonnaise (optional, for extra creaminess)
Instructions
- Boil the potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- Make the pesto: While the potatoes are cooking, combine the arugula, olive oil, Parmesan cheese, pine nuts, garlic, and lemon juice in a food processor. Pulse until a smooth pesto forms. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, gently toss the warm potatoes with the arugula pesto. If desired, stir in the mayonnaise for extra creaminess.
- Season and serve: Season the potato salad with additional salt and pepper to taste. Serve warm or at room temperature.
Notes
- For a spicier pesto, add a pinch of red pepper flakes.
- Feel free to add other vegetables like cherry tomatoes or blanched green beans.
- This potato salad is great as a side dish with grilled chicken, fish, or burgers.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g
