This creamy potato salad gets a fresh twist with zesty arugula pesto! It’s packed with flavors and has a lovely green color that’ll make your dish stand out.
You won’t believe how easy it is to make this salad. Just toss your potatoes with the pesto, and you’ve got a tasty side that’s perfect for any meal. Let’s be honest, who doesn’t love a good potato salad? 😄
Key Ingredients & Substitutions
Baby Potatoes: I love using mixed-color baby potatoes for this recipe because they look beautiful and taste great. If baby potatoes aren’t available, you can swap in regular potatoes. Just cut them into similar sizes to ensure even cooking!
Arugula: This is the star of the dish! If you’re not a fan of arugula’s peppery flavor, baby spinach is an excellent substitute. It has a milder taste and still gives that fresh touch!
Basil: Fresh basil is essential for the pesto, but you can also use other herbs like parsley or cilantro for a different flavor. Just keep in mind it will change the overall taste of the pesto.
Nuts: Pine nuts are traditional for pesto but can be pricey. Walnuts or even sunflower seeds work well as a budget-friendly alternative. They still give that nice crunch!
Cheese: Grated Parmesan is my go-to for that cheesy flavor. If you’re looking for a dairy-free option, nutritional yeast can add a similar umami kick without the cheese.
How Do You Make the Perfect Arugula Pesto?
Getting the right texture and flavor in your pesto is key. Here’s a simple breakdown to ensure a delicious result:
- Start by adding the leafy ingredients (arugula and basil) first into the food processor. This helps them get chopped finely.
- Add your nuts and garlic, then pulse before adding any oil. This gets everything nicely chopped without going too mushy right away.
- While pulsing, slowly drizzle in the olive oil to create a smoother consistent mix. It should be creamy but not too runny—add more oil if needed, teaspoon by teaspoon.
- Taste and adjust with more lemon juice, salt, or cheese until it’s just how you like it!
Always remember, making pesto can be a bit of a personal touch—so don’t be afraid to experiment with flavors! Enjoy your cooking adventure!
Easy Arugula Pesto Potato Salad
Ingredients You’ll Need:
For the Salad:
- 1.5 lbs baby potatoes (preferably mixed colors)
- 2 cups fresh arugula (divided)
- 4-5 radishes, thinly sliced
- 1/4 cup thinly sliced red onion or shallots
For the Arugula Pesto:
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 1-2 garlic cloves
- 1/3 cup olive oil (plus extra if needed)
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This lovely potato salad takes about 30 minutes to prepare. You’ll spend about 15-20 minutes cooking the potatoes, and the rest is mixing and assembling! It’s a quick yet flavor-packed addition to any meal.
Step-by-Step Instructions:
1. Cook the Potatoes:
Begin by washing the baby potatoes, leaving the skins on for added texture and flavor. Place them in a large pot and fill with cold, salted water. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until they are tender and easily pierced with a fork, which should take about 15-20 minutes. Once cooked, drain the potatoes and let them cool slightly.
2. Make the Arugula Pesto:
While the potatoes are cooling, it’s time to whip up the pesto! In a food processor or blender, combine 1.5 cups of fresh arugula, basil leaves, grated Parmesan cheese, your choice of nuts (pine nuts or walnuts), garlic, lemon juice, and a pinch of salt and pepper. Pulse these ingredients while slowly pouring in the olive oil until the mixture is smooth but still slightly chunky. Taste your pesto and adjust seasoning as needed!
3. Prepare the Salad Ingredients:
Once the potatoes have cooled a bit, slice them in half. Then, thinly slice your radishes and red onion (or shallots). These will add a nice crunch to your salad!
4. Assemble the Salad:
In a large mixing bowl, combine the halved potatoes, the remaining ½ cup of chopped fresh arugula, the sliced radishes, and the red onion. Drizzle the freshly made arugula pesto over the top and gently toss everything together until the potatoes are well coated.
5. Serve and Enjoy:
For the finishing touch, sprinkle some freshly ground black pepper and a pinch of sea salt on top. This salad can be enjoyed warm or at room temperature, making it an excellent choice for any occasion! Dive in and enjoy the fresh, vibrant flavors!
This dish combines the creaminess of the potatoes with the peppery essence of arugula pesto, all while incorporating the crispness of radishes and onions—a perfect blend of textures and tastes!
FAQs About Easy Arugula Pesto Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes work beautifully for their creamy texture and colorful appearance, you can use any waxy potatoes like new potatoes or fingerlings. Just be sure to cut them into similar sizes for even cooking!
How Do I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the fridge for up to 3 days. To maintain freshness, it’s best to store the pesto separately from the potatoes until you’re ready to serve. Gently toss with additional arugula before enjoying!
Can I Make the Pesto Ahead of Time?
Yes, you can! Prepare the arugula pesto and store it in an airtight container in the fridge for up to a week. To help preserve the vibrant green color, drizzle a thin layer of olive oil on top before sealing. Just give it a good stir before using it in your salad!
What Can I Substitute for Parmesan Cheese?
If you’re looking for a dairy-free option, nutritional yeast is a great substitute. It adds a cheesy flavor without the dairy. Alternatively, vegan Parmesan or other hard cheeses like Pecorino can work well if you’re okay with dairy but just want a different flavor!
