Go Back
+ servings
pesto potato salad
Print

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!
 
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
  • Cup Pine Nuts
  • 3 Cloves Garlic
  • 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