Pesto Potato Salad

Instead of basil, this pesto is made with arugula and adds a nice tang to the salad. Sometimes instead of the yukon gold potatoes I use unpeeled new potatoes and the recipe is just as delicious !

Pesto Potato Salad
Pesto Potato Salad

8 servings
208 calories per serving

2 lb. Yukon gold potatoes
2 ½ c arugula leaves
1/3 c parmesan cheese, grated
1/3 c pine nuts, toasted
3 T water
2 t lemon juice
4 cloves garlic, minced
½ t salt
½ t pepper
¼ c olive oil
1 c grape tomatoes, halved

Cook potatoes covered in salted water 25 minutes or until tender. Drain and cool. Then peel the potatoes and cube them. Here is a great video on how to easily boil and peel potatoes.

In a food processor mix arugula, 1/3 c cheese, 1/3 c pine nuts, water, lemon juice, garlic, salt and pepper then slowly add the oil and mix thoroughly. Pour mix over potatoes and stir in tomatoes. Serve at room temperature.

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