Arugula Pesto Potato Salad

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Arugula Pesto Potato Salad is the perfect, fresh, summer side dish!  You’ll love this salad packed with tons of peppery arugula, garlic, and parmesan flavor!

Pesto Potato Salad:

This recipe came about because I really wanted another easy summer side to share, I LOVE pesto, and I had an abundance of arugula that needed used!  I’m also always happy with our classic creamy Potato Salad, but I wanted something different and fresh.  Our potato salad today, well, it’s so simple it’s almost not even a recipe!  It’s just a matter of boiling up some baby potatoes, and blending up a quick pesto!  You probably have most of the ingredients already on hand.  It’s basic with arugula, garlic, lemon, pine nuts, and parmesan.  I give some tips below if you want to change things up as well based upon what you have on hand. I like to serve this salad with Baked Salmon, along side a good burger, or with Grilled Chicken Thighs.

Pesto Potato Salad Recipe Notes:

• If you prefer a classic pesto, you can simply use our Easy Basil Pesto Recipe!  It’s just as good!
• You can use fingerling, baby gold, or small red potatoes in this recipe.  If you only have large potatoes, you will only need a couple of them for about 1.5 pounds total.  Or, you can double the recipe for a crowd.
• This potato salad is good served cold or warm!  You can mix it up and serve right away.  I personally prefer it cold, and the flavors come together more once it chills for a few hours.
• If you don’t have arugula on hand, don’t worry.  This is great using spinach, basil, or even kale.
• You can also change up the nuts!  You can use cashews, walnuts, sun flower seeds, or even almonds.

Enjoy!

~Nichole

Arugula Pesto Potato Salad

Arugula Pesto Potato Salad is the perfect, fresh, summer side dish!  You'll love this salad packed with tons of peppery arugula, garlic, and parmesan flavor!

 

5 from 8 votes

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 6

Calories: 280kcal

Author: Nichole

Ingredients

• ▢ 1.5 Pounds Baby Potatoes
• ▢ 2 Cups Packed Arugula
• ▢ 1/3 Cup Pine Nuts
• ▢ 3 Cloves Garlic
• ▢ 1/3 Cup Parmesan
• ▢ 1 Tablespoon Lemon Juice
• ▢ Pinch Red Pepper Flakes
• ▢ Pinch Salt & Pepper
• ▢ 1/2 Cup Olive Oil

Instructions

• Bring a large pot of salted water to a rolling boil.
• Add the potatoes to the water and boil for about 10 minutes until fork tender. Drain the water and place the potatoes in a large bowl in the fridge until cool enough to handle.
• Meanwhile, add the arugula, nuts, garlic, parmesan, lemon juice, pepper flakes, salt, and pepper to the bowl of your food process or high powered blender.
• Pulse 4-5 times until the mixture is coarse. Turn the food processor on low, stream in the olive oil until the pesto is smooth.
• Once the potatoes have cooled, cut them into halves or fourths as desired.
• Pour the pesto over the potatoes and stir to coat. Serve immediately for a warm potato salad, or chill until ready to serve.
• Potato salad is good in the refrigerator for up to 3 days.

Notes

NOTE ON ARUGULA:  You can use basil, spinach, or kale in place of the arugula if desired.

NOTE ON NUTS:  You can sub walnuts, sunflower seeds, cashews or almonds for the pine nuts.

NOTE ON SERVING:  If serving cold, I like to take the salad out of the refrigerator for 15-20 minutes, then stir well before serving.

Nutrition

Serving: 0.5Cup | Calories: 280kcal

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