This creamy arugula pesto potato salad is a tasty twist on a classic dish! With fresh arugula, smooth potatoes, and a zesty dressing, it’s perfect for picnics or barbecues.
Honestly, it’s hard not to go back for seconds. The arugula gives it a little punch, and who can resist creamy goodness? I love serving it chilled for a refreshing side!
Key Ingredients & Substitutions
Baby Potatoes: I like using a mix of yellow and red for color and flavor. If you’re in a pinch, any small waxy potato, like fingerlings or new potatoes, will suit this dish. Just make sure they’re similar in size for even cooking.
Arugula: The star of the pesto! It adds a peppery bite. If you can’t find arugula, consider spinach or kale for a milder flavor. Both will work well in the pesto, though they lack that signature tang.
Walnuts or Pine Nuts: These nuts add richness to the pesto. If you’re looking for a nut-free option, try sunflower seeds or pumpkin seeds instead. They’ll give it a nice texture without the allergens.
Greek Yogurt or Mayonnaise: I prefer Greek yogurt for its tangy flavor. If dairy-free, use a vegan mayonnaise or a plant-based yogurt alternative for a creamy finish.
How Do I Make Sure My Potatoes Are Perfectly Roasted?
Roasting potatoes just right is key to this dish. To achieve perfectly roasted potatoes, follow these steps:
- Preheat your oven properly to 400°F. A hot oven ensures a nice crisp.
- Toss the potatoes with just enough olive oil to coat them lightly. Too much can make them soggy.
- Spread them out in a single layer on a baking sheet, this helps them roast evenly.
- Give them a stir halfway through cooking to promote even browning. Roast until they’re golden and fork-tender, about 25-30 minutes.
Following these steps will ensure your potatoes are delightful and provide a wonderful base for your potato salad!
How to Make Creamy Arugula Pesto Potato Salad
Ingredients You’ll Need:
For the Salad:
- 1.5 lbs baby potatoes (yellow and red), halved
- 2 cups fresh arugula, roughly chopped
- 1/2 cup thinly sliced radishes
- 1/4 cup thinly sliced red onion
For the Arugula Pesto:
- 1/4 cup walnuts or pine nuts
- 2 cups fresh arugula
- 1/4 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil
- 2 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
For Creaminess:
- 1/4 cup plain Greek yogurt or mayonnaise
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to roast the potatoes. You can serve the salad warm or chilled, which makes it flexible for planning. Overall, you’re looking at about 40 minutes to a delicious potato salad!
Step-by-Step Instructions:
1. Roast the Potatoes:
Start by preheating your oven to 400°F (200°C). In a bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. Make sure they are well coated. Spread the potatoes out in a single layer on a baking sheet and roast for about 25-30 minutes, or until they are golden and tender. Once done, remove them from the oven and let them cool slightly.
2. Prepare the Arugula Pesto:
While the potatoes are roasting, it’s time to whip up the pesto! In a food processor, combine 2 cups of fresh arugula, basil leaves, walnuts (or pine nuts), garlic cloves, grated Parmesan cheese, lemon juice, and a good pour of olive oil. Process until it becomes a smooth paste with a bit of texture. Don’t forget to season with salt and pepper to taste!
3. Mix the Ingredients:
In a large mixing bowl, combine the roasted potatoes, sliced radishes, sliced red onion, and the roughly chopped arugula for that fresh crunch. Add the arugula pesto you just made and either Greek yogurt or mayonnaise. Gently fold everything together until all the ingredients are well-coated and mixed.
4. Taste and Adjust:
Now’s your chance to taste the salad! If needed, you can add more salt, pepper, or even a splash more lemon juice for that zesty kick. Adjusting to your liking is key here!
5. Serve and Enjoy:
Once you’ve got the seasoning just right, it’s time to serve your salad. You can serve it slightly warm or chilled—whichever way you prefer! For an extra touch, garnish with additional arugula or a sprinkle of chopped nuts on top.
This creamy arugula pesto potato salad is not only a feast for the eyes with its vibrant colors but also a delightful medley of flavors and textures. Perfect for spring and summer gatherings, everyone will love digging in!
FAQ
Can I Use Regular Potatoes Instead of Baby Potatoes?
Absolutely! While baby potatoes are great for their tenderness and ease of eating, you can use regular potatoes. Just cut them into similar-sized chunks for even cooking.
How Long Will Leftovers Last in the Fridge?
Leftover creamy arugula pesto potato salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving again!
Can I Make This Salad Vegan?
Yes! To make it vegan, substitute the Greek yogurt with a plant-based yogurt or vegan mayo and use nutritional yeast instead of Parmesan cheese to maintain a cheesy flavor.
What Other Veggies Can I Add?
You can easily customize this salad! Consider adding cucumbers for crunch, cherry tomatoes for sweetness, or even blanched green beans for an additional flavor boost. Enjoy mixing it up!
