POTATO SALAD with Arugula PESTO, a simple and tasty side dish, perfect for summer, quick to make, economical, and delicious.
The potato salad with arugula pesto is a simple and flavorful dish. This combination of fresh and aromatic flavors brings with it the lightness of summer cuisine, perfect for an outdoor lunch or a light dinner. The base of perfectly cooked potatoes offers a soft and velvety texture that pairs perfectly with the arugula pesto, which is bold and slightly spicy.
The potato salad with arugula pesto is also extremely versatile. It can be served as a refined side dish for meats and fish, or as a vegetarian main dish, enriched with ingredients like cherry tomatoes, black olives, and fresh cheese. Additionally, it is a perfect choice for those seeking a light yet filling meal, ideal for tackling hot summer days.
Arugula, the star of this pesto, is a plant with a distinctive taste, often used to add a touch of vibrancy to dishes. Its slightly bitter and peppery flavor creates a harmonious contrast with the natural sweetness of the potatoes. The arugula pesto, prepared with fresh leaves, extra virgin olive oil, pine nuts, and a touch of cheese, gives the salad a depth of flavor that captivates at the first bite.
Join me in the kitchen today for potato salad with arugula pesto.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potatoes
- 2 cups arugula
- 2 tbsps grated parmesan cheese
- 2 tbsps extra virgin olive oil
- 1 clove garlic (if you prefer)
Steps
Wash the potatoes and boil them as usual, then let them cool and peel them.
Place the washed and drained arugula in a blender, add the parmesan and oil, if you like, add the garlic (I omitted it), and blend everything.
Dress the potatoes and add salt to taste or pepper.
Bon appetit
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POTATO SALAD with Arugula PESTO
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FAQ (Frequently Asked Questions) POTATO SALAD with Arugula PESTO
Can the arugula pesto be prepared in advance?
Yes, the arugula pesto can be prepared in advance and stored in the refrigerator in an airtight container. You can also add a drizzle of olive oil on top to prevent oxidation. It is recommended to consume it within 2-3 days to maintain maximum flavor and freshness.
What variations can I add to the potato salad?
You can customize the potato salad with arugula pesto with variations like:
Vegetables: cherry tomatoes, blanched green beans, or peas.
Proteins: grilled chicken, hard-boiled eggs, or tuna.
Extra ingredients: olives, capers, or toasted seeds (like sunflower or pumpkin seeds).
Fresh herbs: basil or parsley can add an aromatic touch.What types of potatoes are best for this salad?
New potatoes or yellow-fleshed ones are ideal for this salad because they hold their shape during cooking. Red potatoes are another great choice due to their thin skin and delicate flavor.
