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!
Servings 6
Calories 280kcal
Ingredients
- 1.5 Pounds Baby Potatoes
- 2 Cups Packed Arugula
- ⅓ Cup Pine Nuts
- 3 Cloves Garlic
- ⅓ Cup Parmesan
- 1 Tablespoon Lemon Juice
- Pinch Red Pepper Flakes
- Pinch Salt & Pepper
- ½ 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