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Arugula Pesto Potato Salad

Delicious Arugula Pesto Potato Salad Recipe for Fresh Flavors

This Arugula Pesto Potato Salad bursts with fresh flavors, combining tender potatoes with vibrant arugula pesto.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes and Pesto
  • 2 pounds baby potatoes halved
  • 2 cups fresh arugula packed
  • 1/2 cup parmesan cheese grated
  • 1/3 cup pine nuts toasted
  • 2 cloves garlic minced
  • 1/2 cup olive oil
  • 1 teaspoon lemon juice freshly squeezed
Vegetables
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh basil chopped

Equipment

  • pot
  • blender
  • Large bowl

Method
 

Cooking Instructions
  1. Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool.
  2. While the potatoes are cooling, prepare the arugula pesto by blending arugula, parmesan cheese, pine nuts, garlic, olive oil, and lemon juice until smooth.
  3. In a large bowl, combine the cooled potatoes, cherry tomatoes, red onion, and fresh basil.
  4. Add the arugula pesto to the salad and gently toss to combine.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 350mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Customize the salad by swapping arugula for other greens, adding feta, or including crispy bacon. Store leftovers in an airtight container for up to three days.

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