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–+ servings
Arugula Pesto Potato Salad

Delicious Arugula Pesto Potato Salad Recipe for Any Occasion

This Arugula Pesto Potato Salad combines creamy potatoes and fresh pesto for a vibrant dish perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potato Salad
  • 1 lb baby potatoes (mix of red and yellow)
  • 2 cups arugula (fresh)
  • 1 cup cherry tomatoes juicy and vibrant
  • 1 medium red onion thinly sliced
Pesto Sauce
  • 2 cups fresh arugula leaves for the sauce
  • 1/4 cup pine nuts toasted lightly
  • 1/2 cup Parmesan cheese freshly grated
  • 1 clove garlic adjust based on preference
  • 1/2 cup olive oil high-quality extra virgin

Equipment

  • blender or food processor
  • Large pot
  • Large bowl

Method
 

Preparation
  1. Boil baby potatoes in salted water until tender, about 20 minutes. Drain and let cool.
  2. In a blender or food processor, combine arugula leaves, garlic, pine nuts, and Parmesan cheese. Blend until smooth.
  3. While blending, gradually add olive oil until pesto reaches desired consistency.
  4. In a large bowl, combine cooled potatoes, halved cherry tomatoes, and red onion.
  5. Mix in arugula pesto, ensuring all ingredients are well coated.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12g

Notes

Customize your salad by swapping out nuts or adding protein. This dish tastes even better the next day, making it perfect for meal prep.

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