This Fresh Arugula Pesto Potato Salad is a fun twist on the classic! It features creamy potatoes mixed with a zesty and nutty arugula pesto that adds a burst of flavor!
Honestly, who knew potato salad could be this exciting? The bright green pesto makes it look fancy, but it’s super easy to whip up. Perfect for picnics or just a tasty lunch!
I love adding extra cherry tomatoes for a pop of color and sweetness. Plus, it’s a great way to impress friends without needing to be a master chef. Enjoy!
Key Ingredients & Substitutions
Baby Potatoes: I love using a mix of yellow and red potatoes for their creamy texture and color variation. If they’re not available, you can swap them for regular potatoes—just cut them into smaller pieces to cook them evenly.
Arugula: Fresh arugula brings a peppery kick to the dish. If you don’t have fresh arugula, you could try baby spinach or even kale for a different flavor! Keep in mind that spinach is milder.
Radishes: Radishes add a nice crunch and a little spice. You can substitute with diced cucumbers or snap peas if you prefer a milder taste.
Pine Nuts: I often use toasted pine nuts in my pesto for that rich flavor. If you’re looking for a more cost-friendly option, walnuts or pecans work great too!
How Can I Make the Perfect Pesto?
Creating a smooth and flavorful pesto is key in this recipe. Here’s a simple way to make it:
- Start with your fresh arugula and basil (if using) in the food processor. Pulse those until they’re finely chopped.
- Add the toasted nuts, Parmesan, and garlic cloves. Pulse again until combined.
- With the processor running, slowly drizzle in the olive oil until the pesto is creamy and well blended. This is where you can adjust to the thickness you like!
- Don’t forget to taste before you finish! A little extra salt, pepper, or more lemon juice can brighten the flavors perfectly.
By following these steps, you’ll have a flavorful pesto that will elevate your potato salad!
Fresh Arugula Pesto Potato Salad
Ingredients:
For the Salad:
- 1.5 pounds baby potatoes (yellow and red), halved
- 2 tablespoons olive oil (for roasting potatoes)
- Salt and black pepper, to taste
- 2 cups fresh arugula, roughly chopped
- 4-5 radishes, thinly sliced
- 1/2 small red onion, thinly sliced
For the Arugula Pesto:
- 2 cups fresh arugula leaves, packed
- 1/4 cup fresh basil leaves (optional but recommended)
- 1/3 cup toasted pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Time Estimate:
This Fresh Arugula Pesto Potato Salad takes about 40 minutes in total—10 minutes for prep and about 30 minutes of cooking time. It’s a quick and delightful dish to prepare, perfect for any occasion!
Instructions:
1. Roast the Potatoes:
Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for about 25-30 minutes or until they are tender and golden brown. Make sure to stir them halfway through cooking for even roasting. Once done, remove from the oven and let them cool slightly.
2. Make the Arugula Pesto:
While the potatoes are roasting, prepare the arugula pesto. In a food processor, combine the arugula, basil leaves (if using), toasted pine nuts, Parmesan cheese, garlic, and lemon juice. Pulse until everything is finely chopped, then gradually drizzle in the olive oil while the machine is running until you achieve a smooth, sauce-like consistency. Season it with salt and pepper to taste.
3. Combine the Salad Ingredients:
In a large serving bowl, mix together the roasted potatoes, chopped fresh arugula, sliced radishes, and red onions. Make sure everything is well combined!
4. Add the Pesto:
Pour the arugula pesto over the potato mixture and gently toss everything together until all the ingredients are evenly coated with the pesto.
5. Adjust the Seasoning:
Take a moment to taste your potato salad. If you think it needs a bit more flavor, feel free to adjust with extra salt, pepper, or a splash more lemon juice!
6. Serve:
You can serve this potato salad at room temperature or chill it in the fridge for a while if you prefer it cold. For a nice finish, garnish with some extra arugula or a sprinkle of Parmesan cheese before serving.
Enjoy this vibrant, peppery, and fresh take on potato salad that showcases the zingy flavor of arugula pesto!
FAQ for Fresh Arugula Pesto Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are great for their tenderness and flavor, you can substitute them with any waxy potatoes like Yukon Golds or even red potatoes. Just make sure to cut them into similar sizes for even cooking.
Can I Make the Pesto Ahead of Time?
Yes, you can prepare the arugula pesto in advance! Store it in an airtight container in the fridge for up to 3 days. Just give it a good stir before using, and you may want to add a touch of olive oil if it thickens up.
How to Store Leftovers?
Leftover potato salad can be stored in an airtight container in the fridge for up to 3 days. Enjoy it cold or at room temperature. If it seems a bit dry after refrigeration, add a splash of olive oil or a little fresh lemon juice before serving.
Can I Customize the Salad Ingredients?
Definitely! This recipe is versatile. Feel free to add other ingredients like grilled chicken for protein, cherry tomatoes for sweetness, or even different nuts in the pesto, such as walnuts or almonds. Get creative with your mix!
