Arugula Pesto Potato Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Substituting peppery arugula for basil in pesto may not be traditional, but give it a try. If you're not going to use the pesto immediately, pour it in a small airtight container and cover with a layer of olive oil. Read more . This will prevent the pesto from turning brown. Susan Russo for NPR Ingredients:
4 pounds red bliss potatoes, peeled |
2-1/2 cups arugula |
1/4 cup grated parmesan cheese, plus 2 tablespoons |
1/4 cup walnuts or pine nuts, plus 1 tablespoon |
2 tablespoons water |
a generous seasoning of salt and freshly ground black pepper |
1/4 cup extra virgin olive oil, plus 1 tablespoon |
Directions:
1. Scrub the potatoes well, rinse thoroughly and pat dry. Peel and cut into 1-inch pieces. Add to a medium-size pan of water and bring to a boil. Reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes. Drain and cool.
2. Add arugula, cheese, nuts, water, salt and pepper to a food processor. Pour olive oil though processor chute (or add to other ingredients if yours doesn't have a chute), and process until smooth.
3. Place cooled potatoes in a large bowl.
4. Pour pesto over potatoes, and toss gently until well coated before serving,
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