Description
30-Minute Arugula Pesto Potato Salad is a refreshing and flavorful twist on classic potato salad. This dish combines tender small potatoes with a creamy and peppery arugula pesto, creating a vibrant meal that’s perfect for picnics, potlucks, or weeknight dinners. With just 30 minutes of preparation, you can whip up this gourmet treat that can be served chilled or at room temperature. The salad’s versatility makes it ideal as a side dish or a standalone meal when paired with proteins. Enjoy the health benefits of fresh greens, nuts, and olive oil, making it not only delicious but also nutritious.
Ingredients
Scale
- 1.5 pounds small potatoes
- 2 cups tightly packed arugula
- 1/3 cup pine nuts
- 3 garlic cloves
- 1/3 cup parmesan cheese
- 1 tablespoon lemon juice
- A dash of red pepper flakes
- A sprinkle of salt and pepper
- 1/2 cup olive oil
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the small potatoes in a large pot of boiling water for about 10 minutes until fork-tender. Drain and let cool.
- In a food processor, combine arugula, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Blend while slowly adding olive oil until smooth.
- Cut cooled potatoes into halves or quarters and mix with pesto until well coated. Adjust seasoning as needed.
- Garnish with chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling/Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 6mg