Delicious Arugula Potato Salad with Pesto: Easy Lunch Win!
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Author:sophieb
Total Time:30 minutes
Yield:4 servings 1x
Description
Arugula potato salad w/ pesto offers a fresh, tasty option for easy lunch planning. Enjoy a quick, nutritious meal that satisfies and delights!
Ingredients
Scale
4 cups of fresh arugula (packed)
1 pound of baby potatoes
½ cup of pesto
1 cup of halved cherry tomatoes
2 tablespoons of olive oil
2 tablespoons of freshly squeezed lemon juice
Salt and pepper to taste
Instructions
Start by washing the baby potatoes thoroughly under running water. Cut them in half to ensure they cook evenly. Place them in a pot, cover with water, and bring to a boil. Add a pinch of salt and cook for about 15-20 minutes, or until fork-tender.
If you opt to make your own pesto, combine 2 cups of fresh basil, ¼ cup of pine nuts, ½ cup of grated Parmesan cheese, 2 cloves of garlic, and ½ cup of olive oil in a food processor. Blend until smooth. Adjust seasoning to taste with salt and lemon juice.
Once the potatoes are cooked, drain and allow them to cool slightly. In a large mixing bowl, combine the arugula, halved cherry tomatoes, and a drizzle of olive oil. Then add the warm potatoes and gently mix.
Now it’s time to add the star of the show: the pesto. Fold it into the mixture while being careful not to crush the potatoes. A gentle hand ensures that the integrity of the potatoes remains intact.
Squeeze fresh lemon juice over the salad and sprinkle salt and pepper to taste. Toss everything together one last time to combine all the flavors beautifully.
Your Arugula Potato Salad with Pesto is now ready to serve! You can enjoy it warm or allow it to chill in the refrigerator for a refreshing cold dish.
Notes
This Arugula Potato Salad with Pesto is a nutritious, easy-to-prepare option, perfect for meal planning and packed with vibrant flavors and textures.
