This Arugula Pesto Potato Salad is a fresh twist on a classic dish! Tender potatoes are mixed with a bright and zesty arugula pesto, making it a delightful option for any meal.
You won’t be able to resist the delicious combo of creamy potatoes and herby pesto. It’s a hit at picnics and barbecues, and trust me, leftovers are nonexistent!
I love how easy it is to prepare. Just boil the potatoes, whip up the pesto, and combine. It’s simple, tasty, and always brings smiles to the table!
Key Ingredients & Substitutions
Baby Potatoes: I recommend using a mix of yellow and red baby potatoes for a pop of color and flavor. If you can only find one type, that’s perfectly fine. Yukon Golds or even regular potatoes work well too.
Arugula: Fresh arugula is the star here, offering a peppery kick. If you can’t find arugula, try using spinach or kale, which are milder but still delicious.
Basil: While basil is optional, it adds extra flavor! If you’re out, feel free to leave it out or use a bit of dried basil as a last resort.
Pine Nuts: These give the pesto its characteristic flavour, but they can be pricey. Using walnuts is a great alternative—just keep in mind they are slightly stronger in flavor. Sunflower seeds also work well!
Parmesan Cheese: Freshly grated adds a nice sharpness. If you’re looking for a dairy-free version, try nutritional yeast for a similar cheesy flavor.
What’s the Best Way to Make Arugula Pesto?
The pesto can really make or break this salad, so let’s focus on making it great! In a food processor, you want to combine your leafy greens and nuts first. This helps break them down nicely.
- Start by adding arugula, basil (if using), Parmesan, pine nuts, garlic, and a bit of salt and pepper in the food processor.
- Pulse it until everything is roughly chopped, then slowly stream in the olive oil while the processor runs until it’s smooth. This technique helps emulsify the oil and create a creamy texture.
Don’t forget to taste as you go! You can always tweak the flavors with more lemon juice or seasoning. This pesto is a new take on a classic that packs a punch!
How to Make Arugula Pesto Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (yellow and red variety)
- 2 cups fresh arugula, packed (plus extra for garnish)
- 1/2 cup fresh basil leaves (optional, enhances pesto flavor)
- 1/3 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts as an alternative)
- 2 cloves garlic
- 1 tablespoon lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup finely chopped red onion or shallots
For the Dressing:
- 1/2 cup extra virgin olive oil (plus extra for drizzling)
How Much Time Will You Need?
This delightful salad takes about 30 minutes to prepare, including cooking and mixing everything together. It’s quick enough for a busy weekday dinner but impressive enough for a special occasion!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by washing the baby potatoes well to remove any dirt. Place them in a large pot and cover them with water. Add a pinch of salt, then bring the water to a boil. Cook the potatoes for about 15-20 minutes, or until they are fork-tender. Once done, drain the potatoes and set them aside to cool slightly.
2. Prepare the Arugula Pesto:
While the potatoes are cooling, grab your food processor! Add the fresh arugula, basil (if using), grated Parmesan cheese, pine nuts, garlic, lemon juice, a sprinkle of salt, and some freshly ground black pepper into the processor. Pulse the mixture together until all the ingredients are combined.
3. Make it Smooth:
With the food processor still running, slowly drizzle in the extra virgin olive oil. Continue processing until the pesto becomes a smooth and creamy sauce. Make sure to taste it, and adjust the seasoning with more salt, lemon juice, or pepper according to your preference.
4. Slice the Potatoes:
Once the potatoes are cool enough to handle, slice them in half or quarter them, depending on their size. You want bite-sized pieces for easy serving.
5. Assemble the Salad:
In a large mixing bowl, gently toss the warm potato pieces with the arugula pesto, ensuring that each potato is well coated with that vibrant green goodness.
6. Add the Onions and Extra Greens:
Next, add the chopped red onion or shallots and some extra arugula leaves to the bowl. Toss everything lightly to combine, so the onions and greens are distributed evenly.
7. Final Touches:
Before serving, taste the salad again. You can add a little more salt, pepper, or lemon juice if f you feel it needs a little extra flavor.
8. Serve and Enjoy:
Transfer the potato salad to a serving bowl. Drizzle a bit of olive oil over the top and garnish with extra arugula or some Parmesan cheese if you like. This salad can be served warm or at room temperature—either way, it’s a fresh and tasty dish!
This salad celebrates fresh greens and vibrant pesto flavors combined with tender potatoes—perfect as a side or a light main dish!
Can I Use Other Types of Potatoes?
Absolutely! While baby yellow and red potatoes are recommended for their flavors and textures, you can use any waxy potato like Yukon Gold or even regular potatoes — just adjust the cooking time accordingly if they are larger.
Can I Make the Pesto in Advance?
Yes, the pesto can be made ahead of time! Store it in an airtight container in the fridge for up to 3 days. To prevent browning, drizzle a little extra olive oil on top before sealing. Just give it a good stir before using it on your potatoes!
What Can I Substitute for Pine Nuts?
If pine nuts are hard to find or too pricey, walnuts are a fantastic alternative, providing a slightly different flavor profile. Sunflower seeds are another great option for a nut-free version while still adding a nice crunch to your pesto.
How Should I Store Leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 3 days. Just note that the potatoes may absorb some of the pesto, so you might want to add a touch more olive oil or lemon juice when you reheat or serve again.
