Description
A vibrant twist on classic potato salad, featuring bold arugula pesto and fresh ingredients for a flavorful side.
Ingredients
Scale
- 2 lbs “pee wee” potatoes, halved
- ⅓ cup extra virgin olive oil
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 3 red spring onions, thinly sliced
- 2 cups packed arugula
- 6 radishes, thinly shaved
- 1 cup packed basil leaves
- 1 small handful chives
- 2 garlic cloves, chopped
- ⅓ cup toasted pine nuts
- ⅓ cup grated pecorino romano cheese
- ½ tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp honey
Instructions
- Boil the potatoes in a pot of salted water until fork tender, about 10-15 minutes.
- Prepare the pesto by blending arugula, basil, chives, garlic, and pine nuts in a food processor.
- Mix the cooled potatoes, red spring onions, and radishes in a large bowl.
- Pour the pesto over the potato mixture and gently combine until well coated.
- Chill in the fridge for at least 30 minutes before serving.
Notes
This salad can be made a day ahead, making it great for meal prep or picnics.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: potato salad, arugula pesto, summer recipes, vegetarian salad, picnic recipe