This creamy arugula pesto potato salad is a refreshing twist on a classic dish! It combines tender potatoes with a zesty arugula pesto that packs a punch.
I love how the herby flavor brightens up every bite! Perfect for summer picnics or as a side dish at BBQs. Trust me, your friends will be asking for seconds! 😊
Key Ingredients & Substitutions
Potatoes: Baby Yukon Gold or red potatoes are my go-to for their creamy texture. They hold up well in salads. If you prefer, you could try fingerling potatoes for a unique shape or russets if that’s what you have on hand!
Arugula: This leafy green gives a peppery kick. If you’re not a fan, you can substitute with spinach or kale, but keep in mind they will alter the flavor profile a bit.
Pine Nuts: Pine nuts add a nice nuttiness. However, walnuts or even sunflower seeds can work as a budget-friendly substitute. Just be aware they have a stronger flavor.
Mayonnaise: I like using a bit of mayo for creaminess, but Greek yogurt is a great lighter alternative. You can mix them for a balance of flavors, too!
How Can You Make the Perfect Arugula Pesto?
Making the arugula pesto is where the magic happens! Here’s how to do it right:
- First, make sure to wash the arugula well to remove any grit. Pat it dry with a clean towel.
- When adding olive oil, do it slowly while the food processor is running. This helps emulsify the mixture, creating a smooth pesto.
- Always taste along the way! Adjust salt, pepper, or lemon juice according to your preference.
- If it’s too thick, you can add a splash of water or extra olive oil to reach your desired consistency.
Don’t rush this step! The flavor of the pesto elevates the whole dish. Enjoy the process!
Creamy Arugula Pesto Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby Yukon Gold or red potatoes
- 2 cups fresh arugula leaves, packed
- 1/3 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts as substitute)
- 2 garlic cloves
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup chopped fresh basil or parsley for garnish
For the Dressing:
- 1/2 cup olive oil
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice (freshly squeezed)
How Much Time Will You Need?
This creamy arugula pesto potato salad takes about 25-30 minutes of prep and cooking time, plus at least 1 hour for chilling in the refrigerator. So, give yourself about 1.5 hours in total—perfect for prepping ahead of time for gatherings!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by washing the potatoes thoroughly under cold water. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring the pot to a boil over high heat. Then reduce the heat and let the potatoes simmer until they’re fork-tender, which should take about 15-20 minutes depending on their size.
2. Preparing the Potatoes:
Once cooked, drain the potatoes and set them aside to cool slightly. When they are cool enough to handle but still warm, cut them into bite-sized pieces to make our salad.
3. Making the Arugula Pesto:
While your potatoes are cooking, you can make the delicious arugula pesto! In a food processor, combine the arugula leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse a few times to chop everything up.
4. Blending it All Together:
With the processor running, slowly drizzle in the olive oil until your mixture transforms into a smooth pesto-like sauce. Remember to season with some salt and freshly ground black pepper based on your preference.
5. Combining Ingredients:
In a large mixing bowl, combine the warm potato pieces with your fresh arugula pesto. Gently mix to ensure that all the potatoes are coated in that flavorful pesto.
6. Adding Creaminess:
Next, stir in the mayonnaise and lemon juice. Mix gently to make sure the potatoes are evenly coated. Taste and adjust seasoning with salt and pepper if needed—this is the time to make it just right for you!
7. Chilling for Flavor:
For the best flavor, cover the bowl and refrigerate the potato salad for at least 1 hour. This allows all the flavors to meld together beautifully.
8. Serving it Up:
When you’re ready to serve, garnish with chopped fresh basil or parsley if desired. This adds a lovely touch and extra color to your salad!
Enjoy this vibrant and creamy arugula pesto potato salad as a bright side dish or picnic favorite! It’s sure to impress your friends and family! 😊
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon Gold or red potatoes work best for their creamy texture, you can use other types like fingerling or even russet potatoes. Just keep in mind that russets may be creamier, but they can fall apart more easily.
Can I Make the Pesto in Advance?
Yes, you can prepare the arugula pesto ahead of time! Store it in an airtight container in the fridge for up to 3 days. Just remember to drizzle a bit of olive oil on top to prevent browning before sealing.
How Do I Store Leftovers?
Leftover creamy arugula pesto potato salad can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to eat it again, give it a quick stir and add a splash of olive oil if it seems a bit dry!
Can I Adjust the Creaminess of the Salad?
Definitely! If you prefer a creamier texture, you can increase the amount of mayonnaise or even mix in some Greek yogurt for added creaminess while still keeping it light. Adjust according to your taste!
