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Arugula Pesto Potato Salad

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A vibrant twist on a classic potato salad featuring a peppery arugula pesto that elevates traditional flavors.

Ingredients

Scale
  • 2 lbs “pee wee” potatoes, halved
  • ⅓ cup olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 3 red spring onions, thinly sliced
  • 2 cups packed arugula
  • 6 radishes, thinly shaved
  • 1 cup packed basil leaves
  • 1 small handful chives
  • 2 garlic cloves, chopped
  • ⅓ cup toasted pine nuts
  • ⅓ cup grated pecorino romano cheese
  • ½ tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • ¾ cup extra virgin olive oil

Instructions

  1. Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
  2. Drain the potatoes and let them cool for about 10 minutes.
  3. Blend the pesto ingredients: arugula, basil, chives, garlic, pine nuts, and cheese with lemon juice and honey. Gradually add olive oil until smooth.
  4. Season the pesto with lemon zest, salt, and pepper. Blend briefly to combine.
  5. Combine the cooled potatoes with the arugula pesto, spring onions, and radishes in a large bowl.
  6. Final adjustments with salt, pepper, or lemon juice to taste.
  7. Plate the salad in a serving dish, garnishing as desired.

Notes

Pesto can be made ahead of time. Keep it in the fridge covered with olive oil to prevent discoloration. Customize with seasonal veggies and herbs!

Nutrition

Keywords: potato salad, pesto, arugula, summer recipes, vegetarian side dish

Find it online: https://ivoryapron.com/arugula-pesto-potato-salad/