Delicious Pesto Arugula Potato Salad for Easy Veggie Dinners
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Author:sophieb
Total Time:35 minutes
Yield:4 servings 1x
Description
Try this Pesto Arugula Potato Salad for quick veggie meals! Fresh flavors and easy prep make it ideal for simple vegetarian dinners. 155 chars
Ingredients
Scale
2 lbs of potatoes, cubed (Yukon Gold or Red)
2 cups of fresh arugula, washed and chopped
1/2 cup of pesto sauce
1 cup of cherry tomatoes, halved
2 tablespoons of olive oil
2 tablespoons of lemon juice
Salt to taste
Black pepper to taste
1/4 cup of grated Parmesan cheese (optional)
Instructions
Step 1: Begin by washing and cubing your potatoes into bite-sized pieces. Place them in a pot filled with salted water and bring to a boil. Cook until tender, approximately 15-20 minutes.
Step 2: Once cooked, drain the potatoes and let them cool for a few minutes. Spread them out on a clean kitchen towel or baking sheet to speed up the cooling process.
Step 3: In a large bowl, combine the pesto sauce, olive oil, lemon juice, salt, and black pepper. Whisk together until the mixture is smooth and well-blended.
Step 4: Add the cooled potatoes and arugula to the mixing bowl with the dressing. Gently toss to coat everything evenly.
Step 5: Fold in the cherry tomatoes and Parmesan cheese if using. Taste and adjust seasoning as necessary.
Step 6: Transfer your salad to a serving dish. Drizzle a little extra pesto on top and garnish with additional cherry tomatoes. Enjoy right away or chill for 30 minutes.
Notes
A vibrant and flavorful Pesto Arugula Potato Salad, perfect for simple vegetarian dinners. Packed with fresh greens, aromatic herbs and easy-to-find ingredients.
