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Arugula Pesto Potato Salad with Lemon and Pine Nuts

A bright and peppery potato salad featuring vibrant arugula pesto and fresh lemon, perfect for warm weather gatherings.

  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 2 pounds small potatoes (red or Yukon gold)
  • 2 cups fresh arugula
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions

  1. Boil the potatoes in salted water until a knife slides in with slight resistance, about 18-20 minutes.
  2. Drain the potatoes thoroughly to remove excess water.
  3. Cut the warm potatoes into halves or quarters.
  4. Combine arugula, olive oil, grated Parmesan, pine nuts, garlic, salt, and pepper in a food processor.
  5. Blend until smooth, scraping the sides as needed.
  6. Toss the warm potatoes immediately with the pesto.
  7. Squeeze lemon juice over the salad and toss gently.
  8. Taste and adjust seasoning if necessary.
  9. Serve the salad warm or at room temperature.

Notes

For best results, use warm potatoes to ensure the pesto adheres well.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Modern American / Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 2g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 10mg

Keywords: potato salad, arugula pesto, side dish, summer salad, vegetarian salad