This Arugula Pesto Potato Salad brings a fresh twist to a classic side dish! With tender potatoes and tasty arugula pesto, it’s vibrant and packed with flavor.
I love how the peppery arugula brightens up the creamy potatoes. It’s perfect for picnics, barbecues, or just because you want something yummy! Who knew potato salad could be so fancy? 😄
Key Ingredients & Substitutions
Baby Potatoes: Baby yellow and red potatoes are great for their creamy texture. However, you can substitute with Yukon Gold or fingerling potatoes. If you prefer, even regular potatoes can work—just cut them into smaller pieces for quicker cooking.
Arugula: Fresh arugula adds a peppery kick that brightens the salad. If you can’t find arugula, consider using baby spinach, kale, or even a mix of salad greens. They won’t be as spicy, but they’ll still work well.
Basil: Basil is optional, but it brings a lovely herbaceous note. You can skip it entirely or replace it with fresh parsley or cilantro for a different twist.
Pine Nuts/Walnuts: Toasted pine nuts add a nice crunch but can be pricey. Walnuts, pecans, or even sunflower seeds are good alternatives. If you’re nut-free, try using roasted chickpeas for some crunch.
Parmesan Cheese: I like using grated Parmesan for its rich, nutty flavor. If you’re looking for a vegetarian option, make sure to use a cheese that doesn’t contain animal rennet. Nutritional yeast can also offer a cheesy taste for a dairy-free version.
How Do You Make the Pesto Smooth and Flavorful?
Preparing the arugula pesto is key to elevating the salad. Using a food processor makes this easy! Here are steps to achieve that smooth texture:
- Combine arugula, basil (if using), dill, Parmesan, pine nuts, and garlic in the food processor.
- Pulse until everything is finely chopped. Scrape down the sides as needed to ensure even blending.
- With the processor running, slowly add the olive oil and lemon juice. This helps emulsify and create a smooth consistency.
- Taste your pesto before adding it to the potatoes and adjust salt and pepper to really highlight those flavors.
A tip I love is to add a little extra olive oil if the pesto feels too thick. It should be pourable yet still rich.
How to Make Arugula Pesto Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (yellow and red), halved or quartered
- 1/2 small red onion, thinly sliced
- 4 cups fresh arugula leaves, washed and dried
- 1/4 cup fresh dill, plus extra for garnish
- 1/3 cup toasted pine nuts or walnuts, plus extra for garnish
- 1/4 cup shaved Parmesan cheese for topping
For the Pesto:
- 1 cup fresh basil leaves (optional, for pesto variation)
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/2 cup extra-virgin olive oil, plus more if needed
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 30-40 minutes to prepare, including cooking the potatoes and making the pesto. You’ll spend about 15-20 minutes cooking the potatoes and then another 15 minutes combining everything. It’s simple and quick, perfect for a delightful side dish!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil and let the potatoes cook until they are tender when pierced with a fork, which should take about 15-20 minutes. Once cooked, drain the potatoes and let them cool slightly.
2. Prepare the Arugula Pesto:
While your potatoes are cooking, it’s time to whip up the delicious arugula pesto! In a food processor, combine the arugula, basil (if you’re using it), dill, grated Parmesan, toasted pine nuts, and minced garlic. Pulse the ingredients until they’re well chopped, but not pureed.
3. Emulsify the Pesto:
With the food processor still running, slowly drizzle in the olive oil and lemon juice. Keep mixing until the pesto becomes smooth and creamy. Don’t forget to taste it—add salt and pepper as needed to get it just right!
4. Combine the Potatoes and Pesto:
In a large mixing bowl, gently toss the warm cooked potatoes with the pesto until every piece is well-coated. Be careful not to break the potatoes apart—they should be tender but intact!
5. Add the Red Onion and Arugula:
Now, fold in the thinly sliced red onion and a handful of fresh arugula leaves into the potato mixture. Stir carefully to mix everything, keeping the salad nice and fluffy.
6. Taste and Adjust Seasoning:
Give your salad a taste! You might want to add a little more salt, pepper, or lemon juice, depending on your preference. It’s all about making it taste perfect for you!
7. Serve and Garnish:
Transfer the salad to a lovely serving bowl. For a nice finish, sprinkle some extra toasted nuts, fresh dill sprigs, and shaved Parmesan cheese on top!
8. Enjoy!
Serve your Arugula Pesto Potato Salad warm or at room temperature for the best flavor. This dish also chills well, so you can prepare it ahead of time and enjoy it cold later!
This vibrant and herbaceous Arugula Pesto Potato Salad is a fantastic side dish, balancing the tender potatoes with zesty, fresh pesto and crunchy nuts!
Can I Use Different Types of Potatoes?
Absolutely! While baby yellow and red potatoes add a nice touch, you can use Yukon Gold or fingerling potatoes as alternatives. Even regular potatoes can work—just make sure to cut them into smaller pieces for even cooking!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the pesto and cook the potatoes a day in advance. Just mix them together just before serving for the best flavor. The salad keeps well in the fridge and can be enjoyed cold or at room temperature.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, just give it a gentle stir and serve cold or at room temperature. If it seems a bit dry, drizzle with a little olive oil before serving.
Can I Customize the Pesto Ingredients?
Definitely! You can leave out the basil for a more arugula-forward flavor, and any nuts like walnuts or sunflower seeds work well as a substitute for pine nuts. For a dairy-free option, try using nutritional yeast in place of Parmesan!
