This Arugula Pesto Potato Salad combines tender potatoes with a fresh and zesty arugula pesto. It’s a fun twist on the classic salad that’s super easy to whip up!
You can serve it as a side or enjoy it all on its own. I love how the peppery taste of arugula makes each bite special. Plus, who doesn’t enjoy a colorful dish that tastes so good? 😊
Key Ingredients & Substitutions
Potatoes: I recommend using baby red and yellow potatoes for their creamy texture and sweet flavor. If you don’t have these, any waxy potatoes like fingerlings or new potatoes will work great.
Arugula: Fresh arugula adds a peppery kick to the pesto. If you’re looking for a milder flavor, feel free to substitute with spinach or kale.
Basil: Basil brings a fresh, herbaceous quality to the pesto. If you’re out of fresh basil, dried basil can be a good backup, but use less since the flavor is stronger.
Nuts: Pine nuts are traditional in pesto, but walnuts provide a nice twist and are often more affordable. You could also try almonds or sunflower seeds if allergies are a concern.
Parmesan Cheese: Freshly grated Parmesan gives a rich, savory note to the pesto. Pecorino Romano or a vegan cheese option can serve as a tasty alternative.
How Do You Make Creamy Arugula Pesto Smooth?
Getting the pesto to that creamy, smooth texture is key! After you combine the leafy herbs, nuts, and garlic in your food processor, blend them well. Slowly drizzle the olive oil while the processor runs—this helps emulsify the oil and the other ingredients smoothly together.
- Start with the arugula, basil, nuts, and garlic in the processor.
- Pulse until chopped, then with the motor running, add olive oil gradually.
- Stop to scrape down the sides for an even mix.
Remember, you can always add more oil if it’s too thick. Just go slow, and adjust to your desired consistency—pesto should be easy to spoon but still hold its shape!
How to Make Arugula Pesto Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby red and yellow potatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Optional: 2 tablespoons chopped fresh parsley or chives for garnish
For the Arugula Pesto:
- 2 cups fresh arugula, packed
- 1/2 cup fresh basil leaves
- 1/3 cup pine nuts or walnuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
How Much Time Will You Need?
This delightful salad will take about 30 minutes to prepare. You’ll spend around 15 minutes cooking the potatoes and another 15 minutes making the pesto and combining everything together. Then, let it sit for 10-15 minutes for the flavors to meld!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the halved baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the pot to a boil over high heat. Once boiling, reduce the heat and simmer for about 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set them aside to cool slightly.
2. Prepare the Arugula Pesto:
In a food processor, combine the fresh arugula, basil leaves, pine nuts (or walnuts), garlic, and grated Parmesan cheese. Pulse the mixture until it is roughly chopped. With the food processor running, slowly drizzle in the olive oil until the ingredients come together into a smooth pesto. Don’t forget to taste it and season with salt and pepper to your liking!
3. Assemble the Salad:
In a large bowl, take the warm potatoes and toss them with the arugula pesto. Make sure all the potatoes are evenly coated with that delicious pesto goodness!
4. Add Onions and Lemon Juice:
Now, add the thinly sliced red onion and pour in the lemon juice. Gently toss everything together until well combined. The lemon juice will add a nice zesty flavor!
5. Serve:
Let the salad sit for 10-15 minutes. This resting time allows all the flavors to meld together beautifully. Before serving, taste the salad and adjust the seasoning if needed—maybe a pinch more salt or a splash of lemon juice!
6. Optional Garnish:
If you’d like, sprinkle some freshly chopped parsley or chives on top for a lovely finishing touch. It’ll add color and a bit of extra flavor!
This salad can be enjoyed warm, at room temperature, or chilled—choose your favorite way to serve it! Enjoy this refreshing dish!
Can I Use Other Types of Potatoes?
Absolutely! While baby red and yellow potatoes are great for this salad, you can substitute with Yukon Gold or fingerling potatoes for similar texture. Just ensure they’re all waxy potatoes for the best results!
How Do I Store Leftover Potato Salad?
Store any leftover Arugula Pesto Potato Salad in an airtight container in the fridge for up to 3 days. When ready to enjoy, give it a gentle stir to recombine the ingredients before serving.
Can I Make This Salad Vegan?
Yes! To make it vegan, simply omit the Parmesan cheese from the pesto or replace it with a vegan cheese alternative. You can also use nutritional yeast to enhance flavor without dairy.
What Can I Substitute for Pine Nuts?
If you don’t have pine nuts, walnuts or sunflower seeds are excellent alternatives. They provide a nice crunch and mix well with the pesto flavors. Just keep in mind that the taste may vary slightly, but they’ll still be delicious!