This Arugula Pesto Potato Salad is a fun twist on the classic dish! Creamy potatoes are tossed with a bright, herby pesto made from fresh arugula, garlic, and nuts.
You won’t want to miss the delicious flavor combo! It’s great for picnics or as a side at dinner. Trust me, you’ll be going back for seconds—because who doesn’t love potatoes and pesto? 😊
Key Ingredients & Substitutions
Baby Potatoes: I love using a mix of yellow and red baby potatoes for their creamy texture. If you don’t have baby potatoes, diced regular potatoes or even sweet potatoes work well.
Arugula: This peppery green gives the pesto a nice kick. If you can’t find arugula, fresh spinach or kale can be good substitutes, but they’ll change the flavor slightly.
Basil: Although optional, fresh basil enhances the pesto flavor. If you don’t have fresh basil, dried basil can be used, but the quantity should be reduced.
Pine Nuts: These are traditional for pesto, but if they’re hard to find or too expensive, walnuts are a great alternative. They add a different but tasty flavor.
Parmesan Cheese: If you’re aiming for a dairy-free version, nutritional yeast can give a cheesy flavor. You can also use Pecorino Romano for a sharper flavor.
Red Onion: If you prefer a milder taste, try using green onions or shallots instead. They can add a gentle sweetness to the salad.
How Do You Make the Perfect Arugula Pesto?
Creating the pesto is a key aspect of this recipe. It’s easy but requires a few steps to balance the flavors perfectly. Here’s how to nail it:
- Start by adding arugula, basil, pine nuts, Parmesan, and garlic to your food processor. Pulse them together until everything is chopped finely.
- While the processor is running, slowly drizzle in the olive oil and lemon juice. This helps the ingredients blend smoothly into a vibrant, creamy pesto.
- Be sure to taste as you go! Add salt and freshly ground black pepper to enhance the flavours, and adjust as needed.
This technique ensures a deliciously fresh taste that coats the potatoes wonderfully. Remember, cooking should be fun, so feel free to play with the ingredients and find your perfect version!
How to Make Arugula Pesto Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 2 pounds baby potatoes (yellow and red), halved or quartered
- 1/2 small red onion, thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh dill sprigs for garnish (optional)
For the Arugula Pesto:
- 4 cups fresh arugula, packed
- 1/2 cup fresh basil leaves (optional, to enhance pesto flavor)
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts as a substitute)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil, plus more for drizzling
- 1 tablespoon lemon juice (freshly squeezed)
Time Needed:
This refreshing Arugula Pesto Potato Salad takes about 30 minutes in total. You’ll need around 15 minutes for prepping and cooking the potatoes, and about 10 minutes to whip up the pesto and mix everything together. The rest is just chilling and enjoying your delicious creation!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by washing the baby potatoes thoroughly to remove any dirt. Then, place them in a large pot and cover them with salted water. Bring the pot to a boil and cook the potatoes until they’re tender when poked with a fork, which should take about 12-15 minutes. Once they’re done, drain them in a colander and let them cool slightly.
2. Prepare the Arugula Pesto:
While the potatoes are cooking, let’s make the pesto! In a food processor, combine the arugula, basil (if you’re using it), pine nuts, grated Parmesan cheese, and garlic cloves. Pulse everything together until it’s finely chopped. This will give the pesto that vibrant green color!
3. Blend the Pesto:
Next, with the food processor running, slowly drizzle in the olive oil and lemon juice. Keep blending until the mixture forms a smooth and creamy pesto sauce. It’s important to season with salt and pepper to your taste, so give it a try and adjust if needed!
4. Combine the Ingredients:
In a large mixing bowl, place the warm, cooked potatoes and add the thinly sliced red onion. Now pour the delicious arugula pesto over the potatoes and onion. Gently toss everything together to ensure each potato is evenly coated with that lovely pesto.
5. Final Touches:
Once you’ve mixed everything up, taste the salad and adjust the seasoning if you think it needs a bit more salt, pepper, or even lemon juice for brightness.
6. Serve and Enjoy:
If you like, you can garnish your beautiful potato salad with fresh dill sprigs for a pop of color and flavor. This salad can be served warm or at room temperature, making it perfect for any occasion!
Enjoy your flavorful and fresh Arugula Pesto Potato Salad!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes are ideal for their creaminess, you can use any kind of potato, such as Yukon Gold or even sweet potatoes. Just cut them into similar sizes for even cooking.
What Can I Substitute for Pine Nuts?
If you don’t have pine nuts on hand, walnuts are a fantastic alternative. You could also use sunflower seeds for a nut-free option or pecans for a different flavor twist.
Can I Make This Salad Ahead of Time?
Yes, you can! You can prepare the salad up to a day in advance. Just keep the mixed potato salad in an airtight container in the refrigerator. If the pesto thickens, you might want to drizzle a little olive oil and give it a good toss before serving.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, so it can taste even better the next day!