Arugula Pesto Potato Salad

This Arugula Pesto Potato Salad recipe is likely to be one of the easiest potato salads you’ll ever make.  Tender baby potatoes are mixed with green beans and heirloom cherry tomatoes, then it’s all tossed in a delicious nutty arugula pesto.  

This crowd-pleasing Pesto Potato Salad is another mayo less potato salad for you to make this summer for your outdoor entertaining.   It makes a really great side dish to serve with grilled chicken or fish!

As for this arugula pesto – it’s completely addicting!  This pesto potato salad is really all about the pesto dressing, which is a little nuttier than the typical pesto, and it makes the most delicious dressing to coat the potatoes with.

As for the potatoes, look for baby or fingerling potatoes, but if you can’t find them – then go with the smallest potatoes you can find and then cut them into bite-sized pieces. The potatoes and the arugula pesto dressing can be prepped early, leaving little last minute fussing to worry about  For the tomatoes – either use cherry tomatoes (I like to use baby heirloom because they’re a little smaller, firmer, sweeter and add a little more color), or Roma tomatoes cut into bite-sized pieces.  You can also toss in some crumbled hardboiled potatoes to this salad which adds a nice touch.   If you’re not in love with arugula, then use spinach or basil for your pesto.  Or you can use a mix of arugula and spinach.

This potato and pesto salad is easy enough for casual outdoor entertaining, yet elegant enough for a dinner party!

Arugula Pesto Potato Salad Recipe

• Walnuts. We add raw walnuts to our pesto.
• Parmesan Cheese. Parmesan cheese makes pesto taste so delicious!
• Garlic. We like to add 2 cloves of garlic to our pesto, but you can add more or less as you like.
• Extra-virgin Olive Oil. We use extra virgin olive oil to make our pesto with.
• Baby arugula. We like to use baby arugula to make pesto with, but wild arugula works too.
• Baby Potatoes. Find fingerling potatoes if you can for this salad (but baby potatoes work too). Leave the skins on.
• Green beans. We use fresh green beans (haricot verts) but you can also use frozen (thaw first).
• Tomatoes. We use heirloom cherry tomatoes for this salad.
• Green Onions. We toss in some sliced green onions for garnish and flavor. (Optional)

Find printable recipe with the measurements below.

How To Make Arugula Potato Pesto Salad

1. Make Pesto. In a food processor, pulse walnuts, parmesan cheese, and garlic, until it’s the consistency of a chunky paste. Add half of the arugula to the food processor. While processing, slowly add half of the oil until the arugula is blended. Add remaining arugula and repeat until oil is gone and you’ve reached your desired texture. Season with salt, to taste.
2. Boil Potatoes. Bring a saucepan of salted water to a boil. Add potatoes and simmer until tender. Remove potatoes to cool, and bring water to a boil again.
3. Blanch Green Beans. Blanch haricots verts in the boiling water. Remove when tender, then toss into an ice water bath until cold. Slice beans in half.
4. Toss Salad. Mix potatoes, green beans, and cherry tomatoes. Toss with arugula pesto so the vegetables are lightly coated. Toss in the sliced onions (if adding).

Looking For More Potato Salad Recipes?

• Low-carb Cauliflower Potato Salad
• Dill Pickle Potato Salad
• Mexican Potato Salad

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Yield: 6 servings

Arugula Pesto Potato Salad

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

This Arugula Pesto Potato Salad recipe is likely to be one of the easiest potato salads you'll ever make.  Tender baby potatoes are mixed with green beans and heirloom cherry tomatoes, then it's all tossed in a delicious nutty arugula pesto.  

Ingredients

• 3/4 cup raw walnuts
• 1 cup parmesan cheese
• 2 cloves garlic
• 1-1/2 cups baby arugula
• 1 cup extra-vrgin olive oil, plus more for desired consistency
• Salt to taste
• 2 pounds baby potatos (or fingerling potatoes) skins on
• 1 cup haricots verts (green beans)
• 1 cup heirloom cherry tomatoes
• Arugula pesto
• 2 green onions, sliced for garnish

Instructions

For the Arugula Pesto

1. In a food processor, pulse walnuts, parmesan cheese, and garlic, until it’s the consistency of a chunky paste.
2. Add half of the arugula to the food processor. While processing, slowly add half of the oil until the arugula is blended. Add remaining arugula and repeat until oil is gone and you’ve reached your desired texture.
3. Season with salt, to taste.

For the Potato Salad

1. Bring a saucepan of salted water to a boil. Add potatoes and simmer until tender. Remove potatoes to cool, and bring water to a boil again.
2. Blanch haricots verts in the boiling water. Remove when tender, then toss into an ice water bath until cold. Slice beans in half.
3. Mix potatoes, haricots verts, and cherry tomatoes.
4. Toss with arugula pesto so the vegetables are lightly coated.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 527Total Fat: 53gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 14mgSodium: 466mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 8g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.