Arugula Pesto Potato Salad (Print Version)
# Ingredients:
→ For the potato salad
01 -
1.5 pounds baby potatoes
→ For the arugula pesto
02 -
2 cups packed arugula
03 -
1/3 cup pine nuts
04 -
3 cloves garlic
05 -
1/3 cup Parmesan cheese, grated
06 -
1 tablespoon fresh lemon juice
07 -
Pinch of red pepper flakes
08 -
Pinch of salt and freshly ground black pepper
09 -
1/2 cup olive oil
# Instructions:
01 -
Bring a large pot of well-salted water to a rolling boil. Add the baby potatoes and cook for about 10 minutes, or until they're fork-tender but not falling apart. Drain the potatoes thoroughly and transfer them to a large bowl. Place the bowl in the refrigerator to cool the potatoes until they're easy to handle.
02 -
While the potatoes are cooling, prepare the pesto. Add the arugula, pine nuts, garlic cloves, grated Parmesan, lemon juice, red pepper flakes, salt, and pepper to the bowl of a food processor or high-powered blender. Pulse 4-5 times until the mixture is coarsely chopped but not completely smooth.
03 -
With the food processor running on low speed, slowly stream in the olive oil through the feed tube until the pesto reaches a smooth, creamy consistency. Scrape down the sides of the bowl if needed to ensure everything is well incorporated.
04 -
Once the potatoes have cooled enough to handle, cut them into halves or quarters depending on their size. You want bite-sized pieces that will hold their shape but easily catch the pesto.
05 -
Pour the freshly made arugula pesto over the cut potatoes and gently toss until all the potatoes are evenly coated with the vibrant green sauce. You can serve the potato salad immediately for a warm version, or cover and refrigerate it until thoroughly chilled for a cold potato salad.
# Notes:
01 -
If you're not a fan of arugula's peppery flavor, you can substitute it with basil, spinach, or kale.
02 -
Pine nuts can be expensive - walnuts, sunflower seeds, cashews, or almonds make great budget-friendly alternatives.
03 -
When serving this potato salad cold, take it out of the refrigerator about 15-20 minutes before serving and give it a good stir. This helps bring out the flavors that can become muted when chilled.
04 -
This salad keeps well in the refrigerator for up to 3 days in an airtight container.