This colorful potato salad mixes creamy potatoes with fresh arugula pesto for a bright, flavorful side dish. It’s perfect for picnics or family gatherings!
You won’t want to stop eating it once you’ve had a bite. I love how the peppery arugula brightens up the potatoes. It’s like a party in your mouth! 🎉
What I enjoy most is that this salad is super easy to whip up. Just boil the potatoes, blend the pesto, and mix! It’s a quick way to impress your friends!
Key Ingredients & Substitutions
Baby Potatoes: I used a mix of yellow and red baby potatoes for color and creaminess. If you can’t find baby potatoes, you can cut larger potatoes into cubes. They work just as well!
Arugula: The star of this dish! If you’re not a fan of arugula’s peppery taste, you can substitute it with spinach or kale. This will give you a milder flavor but still keep that green goodness.
Nuts: Walnuts add a nice crunch and slight bitterness, but feel free to swap them with pine nuts or even sunflower seeds for a nut-free option. Just toast them lightly for better flavor!
Parmesan Cheese: I love the nuttiness of Parmesan, but if you want a dairy-free salad, nutritional yeast can be a great substitute for a cheesy flavor.
How Do I Make Sure My Potatoes Are Perfectly Roasted?
Roasting potatoes can be tricky, but with these tips, you’ll get them just right! First, make sure to give them enough space on the baking sheet—crowded potatoes steam instead of roast. Secondly, turning them halfway ensures an even golden color.
- Preheat your oven to 425°F (220°C) for that crispy outer layer.
- Toss with olive oil, salt, and pepper. Don’t skimp on the oil; it helps with crispiness!
- Use a fork to check doneness; they should feel soft inside when pierced.
Let them cool a bit before mixing to avoid wilting the arugula!
Easy Arugula Pesto Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 1.5 pounds baby potatoes (yellow and red), halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups fresh arugula, chopped
- 1/2 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
For the Arugula Pesto:
- 2 cups fresh arugula leaves, packed
- 1/4 cup fresh basil leaves
- 1/3 cup walnuts or pine nuts, toasted
- 2 garlic cloves, minced
- 1/3 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional for brightness)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 30 minutes for roasting the potatoes. So, plan for around 45 minutes total to whip up this delicious potato salad.
Step-by-Step Instructions:
1. Roast the Potatoes:
Preheat your oven to 425°F (220°C). In a mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper until they are well coated. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, flipping them halfway through, until they are golden brown and tender. Allow them to cool slightly after removing from the oven.
2. Prepare the Arugula Pesto:
While the potatoes are roasting, make the pesto! In a food processor, combine the fresh arugula leaves, basil, toasted walnuts (or pine nuts), minced garlic, and grated Parmesan cheese. Pulse until everything is mixed together. Then, with the processor running, slowly drizzle in the extra virgin olive oil until a smooth and creamy pesto forms. Taste it and season with salt, pepper, and lemon juice if you like a bit of brightness.
3. Combine Salad Ingredients:
In a large mixing bowl, add the roasted potatoes, chopped fresh arugula, thinly sliced radishes, and red onion. Spoon the prepared arugula pesto over the top, and gently toss everything together until the potatoes and vegetables are well coated with the pesto.
4. Serve!
Give the salad a taste and adjust seasoning if needed with more salt or pepper. This salad is delicious served warm or at room temperature. Enjoy your fresh, flavorful arugula pesto potato salad!
FAQ for Easy Arugula Pesto Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are great for their creamy texture, you can use other types, such as Yukon gold or red potatoes. Just cut them into similar-sized pieces to ensure even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more over time, making the salad taste even better!
Can I Make This Recipe Ahead of Time?
Yes! You can roast the potatoes and make the pesto a day in advance. When you’re ready to serve, combine the salad ingredients and toss with the pesto. Just keep everything separate until you’re ready to eat to maintain freshness.
What Can I Substitute for the Nuts in the Pesto?
If you need to make the pesto nut-free, try using sunflower seeds or pumpkin seeds instead. They will give you a slightly different flavor but still add a nice crunch. Alternatively, you can omit the nuts entirely and increase the cheese for creaminess!
