This potato salad is a tasty mix of creamy potatoes and fresh arugula pesto. It’s light, zesty, and perfect for any gathering or picnic!
I love how the bright green pesto gives this dish a lovely pop of color. Plus, it’s a fun twist from regular mayo-based salads! It’s a great side that everyone will enjoy.
Key Ingredients & Substitutions
Baby Potatoes: Any baby potatoes work great here, like red, yellow, or mixed varieties. If you don’t have baby potatoes, regular potatoes cut into chunks will do. They should have a waxy texture for the best results.
Arugula: Fresh arugula adds a peppery kick to the salad. If you can’t find arugula, you can use spinach or even kale for a milder flavor. Just make sure to chop it well.
Pine Nuts: These give the pesto a nice nutty flavor. If you’re allergic or don’t have them, walnuts or even sunflower seeds are excellent substitutes. They’ll change the flavor slightly, but still delicious!
Parmesan Cheese: This cheese brings a salty and savory element to the pesto. If you need a dairy-free option, try nutritional yeast for a cheesy flavor without dairy!
How Do You Get the Perfect Roasted Potatoes?
Roasting potatoes is easy, but there are a couple of secrets to get them just right. First, make sure to cut the potatoes evenly so they cook at the same rate. And don’t skip the oil; it helps them crisp up beautifully!
- Preheat your oven for a great start.
- Toss them well in olive oil, salt, and pepper.
- Spread them out on the baking sheet without crowding for even cooking.
- Let them roast until golden on the outside and tender inside, then cool slightly before mixing.
How Can You Make the Pesto Smooth and Flavorful?
Making pesto at home is simple and rewarding. For a smooth texture, blend the ingredients in the right order. Start with the leaves and nuts, then add garlic, Parmesan, and slowly drizzle in the olive oil while the blender runs.
- Use fresh, clean arugula and basil for bright flavor.
- Drizzle in the olive oil slowly to emulsify it, giving you a creamier texture.
- Always taste and adjust with more salt, pepper, or lemon juice to balance it out.
Enjoy crafting this vibrant and fresh potato salad, perfect for any occasion!
Fresh Arugula Pesto Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 1.5 pounds baby potatoes (red, yellow, or mixed), halved
- 2 tablespoons olive oil (for roasting)
- Salt and pepper, to taste
- 2 cups fresh arugula, chopped
- 4-5 radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
For the Arugula Pesto:
- 2 cups fresh arugula leaves
- 1/4 cup fresh basil leaves (optional for flavor balance)
- 1/4 cup pine nuts (or walnuts)
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 25 minutes for roasting the potatoes. In total, you should plan for about 35-40 minutes to have this delicious salad ready to serve.
Step-by-Step Instructions:
1. Roasting the Potatoes:
First, preheat your oven to 400°F (200°C). In a mixing bowl, toss the halved baby potatoes with olive oil, salt, and pepper until well coated. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes, or until they are tender and golden brown. Once they’re done, take them out of the oven and allow them to cool slightly.
2. Making the Arugula Pesto:
While the potatoes are roasting, it’s time to make the arugula pesto! In a food processor or blender, combine the fresh arugula, basil (if you’re using it), pine nuts, Parmesan cheese, and garlic. Pulse these ingredients together until they’re finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Finally, stir in the lemon juice, and season with salt and pepper to taste.
3. Combining the Salad:
In a large bowl, combine the roasted potatoes, chopped arugula, sliced radishes, and red onion. It’s colorful and fresh! Then, drizzle the arugula pesto over the potato mixture, and toss gently to mix everything together and coat the ingredients evenly.
4. Taste and Adjust:
Give your salad a taste! If it needs a touch more flavor, feel free to add a bit more salt and pepper to your liking. This is your chance to make it just right!
5. Serve and Enjoy:
This salad can be served warm, at room temperature, or chilled. It’s wonderful as a side dish for any meal, offering a fresh and flavorful twist on classic potato salad!
Enjoy the balance of earthy roasted potatoes, zesty arugula pesto, and the fresh crunch of radishes, making for a deliciously vibrant salad.
FAQ for Fresh Arugula Pesto Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are great for this recipe, you can use any type of waxy potatoes, like red or Yukon gold potatoes. Just make sure to cut them into similar sizes for even cooking.
Can I Make the Pesto in Advance?
Yes! You can prepare the arugula pesto a day ahead. Just store it in an airtight container in the fridge. To prevent browning, drizzle a thin layer of olive oil on top before sealing!
How Long Can I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, and add a bit more pesto or olive oil if it seems dry.
What Can I Serve This Salad With?
This vibrant salad pairs perfectly with grilled meats, sandwiches, or as part of a picnic spread. It’s versatile enough to compliment a wide variety of dishes!
