Arugula Pesto Potato Salad

The warm scent of roasting potatoes always transports me back to my grandmother’s cozy kitchen, where every meal was a story waiting to unfold. Today, I’m excited to share a recipe that echoes those cherished moments — Arugula Pesto Potato Salad. It’s a dish that captures the heartiness of roasted potatoes mingled with the zesty freshness of homemade pesto, all wrapped up in a vibrant symphony of colors and flavors. This salad isn’t just another side dish; it’s a celebration of the simple joys of cooking at home, where every ingredient tells a tale of comfort. Imagine the peppery bite of arugula dancing with the creamy texture of potatoes, while the nutty aroma of pine nuts adds a delightful crunch. It’s a recipe that invites you to gather around the table, evoking laughter and heartfelt conversations, much like the ones we had in my childhood. And the best part? It’s as easy as pie to prepare, ensuring your time in the kitchen is as enjoyable and stress-free as a Sunday afternoon stroll.

Why This Recipe Should Be on Your Table

This Arugula Pesto Potato Salad brings a refreshing twist to traditional potato salads, making it a must-have for your dining repertoire. Here’s why it deserves a spot on your table:

1. Burst of Freshness: The combination of arugula and basil pesto infuses the salad with a vibrant and fresh flavor that brightens any meal. Arugula, with its distinct peppery notes, complements the sweet and aromatic basil in a way that revitalizes the palate. The freshness of these greens is enhanced by the zing of lemon juice, making each bite a refreshing experience.

2. Nutrient Rich: Packed with greens like arugula and basil, this salad is not only tasty but also bursting with vitamins and nutrients. Arugula is rich in vitamins A, C, and K, while basil provides antioxidants that are essential for maintaining a healthy body. The addition of pine nuts introduces magnesium and vitamin E, which are beneficial for heart health.

3. Versatile Dish: Whether served warm or at room temperature, this salad is perfect for potlucks, picnics, or as a delightful side dish to any dinner. Its adaptability makes it ideal for any setting, from casual outdoor gatherings to elegant dinner parties. The salad’s robust flavors can stand alone or accompany a variety of main courses.

4. Simple Joy: With straightforward steps and easy-to-find ingredients, this recipe is perfect for both beginners and seasoned cooks looking for a quick yet impressive dish. The simplicity of preparation allows you to focus on the joy of cooking, making it a stress-free addition to your culinary repertoire.

Kitchen Tools to Make This Recipe Easy Peasy

To whip up this delightful salad, you won’t need much — just a few trusty kitchen tools, much like the ones my grandma used when teaching me the joy of homemade snacks:

• Half Sheet Pan: Essential for roasting the potatoes to golden perfection. It allows for even heat distribution, ensuring each potato piece is crispy on the outside and tender on the inside.

• Mandolin: For effortlessly shaving the radishes into delicate, thin slices. A mandolin provides precision and speed, giving you perfectly uniform slices that add a stunning visual appeal to the salad.

• Food Processor: Key to blending the ingredients into a smooth and flavorful pesto. It ensures that the pesto has the right consistency, allowing the flavors to meld beautifully.

• Large Salad Bowl: To mix all the wonderful ingredients together and serve. A spacious bowl makes it easy to toss the salad without spilling, ensuring every ingredient is well-coated with the pesto.

• Sharp Knife: For slicing the spring onions and halving the potatoes with ease. A good knife is crucial for precise cuts, helping to enhance both the texture and presentation of the salad.

How to Make This Recipe Easy Peasy

Ingredients

• 2 lbs “pee wee” potatoes, halved
• olive oil
• kosher salt
• freshly cracked black pepper
• 3 red spring onions, thinly sliced
• 2 cups packed arugula
• 6 radishes, thinly shaved on a mandolin

for the arugula pesto…

• 2 cups packed arugula
• 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
• ¾ cup extra virgin olive oil

Instructions

1. Preheat the oven to 425°F. Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer, cut-side down. Roast for 15 minutes. The high temperature ensures a crispy exterior, while the olive oil and seasoning infuse the potatoes with flavor.

2. Arrange the slices of spring onion (the red/white bulb section only) over the potatoes. Continue to roast for 25 more minutes, or until the potatoes are golden brown and tender. Let cool on the sheet pan for 10 minutes before tossing the salad. The addition of spring onions during roasting adds a sweet, caramelized flavor that complements the potatoes perfectly.

3. Add the arugula, radishes, and the remaining green spring onion stems to a large salad bowl. The freshness of the greens balances the richness of the roasted components, creating a harmonious blend of textures and flavors.

4. For the pesto, combine the arugula, basil, chives, garlic, pine nuts, pecorino romano cheese, lemon zest, lemon juice, and honey in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl. Stir in the olive oil. Season with salt and black pepper to taste. The honey adds a subtle sweetness that rounds out the flavors, while the lemon zest and juice provide a zesty kick.

5. Add the potatoes and onions to the salad bowl. Add enough pesto to your liking, tossing to combine, and reserve any extra for another use. The creamy pesto coats the potatoes, enhancing their earthiness with its herbaceous and nutty notes.

6. Serve the potato salad warm or at room temperature, with more black pepper over top. The flexibility in serving temperature makes it convenient for any occasion.

Difficulty: Easy • Cuisine: Italian-American • Preparation Time: 15 minutes • Cooking Time: 40 minutes • Total Time: 55 minutes • Calories: 350 per serving • Servings: 4

Note: If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the pesto blend.

Health and Flavor Benefits of Ingredients

This Arugula Pesto Potato Salad not only promises delightful flavors but also comes with some surprising benefits:

• Arugula: Known for its peppery flavor, arugula is rich in vitamins A, C, and K, contributing to eye health and a strong immune system. Its high fiber content also aids in digestion, making it a great addition to any dish.

• Basil: This aromatic herb adds a sweet yet savory note and is packed with antioxidants and anti-inflammatory properties. Basil’s compounds can help reduce stress and promote mental clarity, adding wellness benefits to your meals.

• Pine nuts: These tiny seeds add a nutty flavor and are a good source of healthy fats, helping to keep your heart healthy. They also provide protein, making this salad more filling and satisfying.

• Pecorino Romano Cheese: Offers a sharp, salty taste that enhances the overall dish while providing a good dose of calcium. It adds depth to the pesto, enriching the salad with its robust flavor profile.

Tasty Pairings to Serve with This Easy Peasy Dish

This salad is a versatile companion to various beverages and dishes, making it perfect for any occasion:

• Grilled Chicken: The smoky flavors of grilled chicken complement the fresh, zesty notes of the salad beautifully. The protein from the chicken also makes for a balanced meal when paired with the salad.

• White Wine: A crisp Sauvignon Blanc or Pinot Grigio pairs wonderfully, enhancing the pesto’s vibrant flavors. The acidity of the wine cleanses the palate, allowing you to fully appreciate the salad’s complex tastes.

• Crusty Bread: Serve with a slice of warm, crusty bread to soak up the delicious pesto dressing. The bread’s texture provides a satisfying contrast to the soft potatoes, making each bite a delight.

• Lemonade: A refreshing homemade lemonade can balance the richness of the potatoes and cheese. Its citrusy notes echo the lemon in the pesto, creating a cohesive flavor experience.

Storage Tips and How to Enjoy Leftovers the Easy Peasy Way

To savor the freshness of this Arugula Pesto Potato Salad, store any leftovers in an airtight container in the refrigerator for up to three days. When stored properly, the salad retains its vibrant flavors and textures, making it a convenient option for make-ahead meals.

If you find yourself with extra pesto, it can be a delightful spread on sandwiches or a flavorful addition to pasta dishes. Its versatility means you can get creative, using it as a dip for vegetables or a topping for grilled meats.

When ready to enjoy the salad again, allow it to come to room temperature for the best flavor experience, and refresh it with a squeeze of lemon juice to brighten the taste. The lemon will revive the pesto’s original zest, ensuring each bite is as delicious as the first.

There you have it — a comforting, flavorful dish that breathes new life into your mealtime gatherings. As you prepare this Arugula Pesto Potato Salad, I hope you find the same joy and warmth in the process as I do, filling your kitchen with love, laughter, and the delicious aroma of homemade goodness.

Arugula Pesto Potato Salad

A fresh and tangy potato salad with vibrant arugula pesto, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Potato Salad

• 2 lbs pee wee potatoes halved
• olive oil
• kosher salt
• freshly cracked black pepper
• 3 red spring onions thinly sliced
• 2 cups arugula packed
• 6 radishes thinly shaved on a mandolin

Arugula Pesto

• 2 cups arugula packed
• 1 cup basil leaves packed
• 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
• ¾ cup extra virgin olive oil

Equipment

• Half Sheet Pan
• Food Processor

Method

 

1. Preheat the oven to 425°F. Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer, cut-side down. Roast for 15 minutes.
2. Arrange the slices of spring onion (the red/white bulb section only) over the potatoes. Continue to roast for 25 more minutes, or until the potatoes are golden brown and tender. Let cool on the sheet pan for 10 minutes before tossing the salad.
3. Add the arugula, radishes, and the remaining green spring onion stems to a large salad bowl.
4. For the pesto, combine the arugula, basil, chives, garlic, pine nuts, pecorino romano cheese, lemon zest, lemon juice, and honey in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl. Stir in the olive oil. Season with salt and black pepper to taste.
5. Add the potatoes and onions to the salad bowl. Add enough pesto to your liking, tossing to combine, and reserve any extra for another use.
6. Serve the potato salad warm or at room temperature, with more black pepper over top.

Notes

This salad can be prepared in advance and served at room temperature, making it a great option for potlucks or picnics. Feel free to experiment with different herbs in the pesto or add more vegetables to the salad.