Arugula Pesto Potato Salad
pounds yellow Finn or Yukon gold potatoes (6 medium)
cup freshly grated Parmesan cheese
teaspoons lemon juice
cloves garlic, minced
teaspoon ground black pepper
cup olive oil
cup red and/or yellow tiny pear-shape tomatoes, halved lengthwise
Toasted pine nuts* and/or shaved Parmesan cheese (optional)
- In a covered large saucepan cook potatoes in enough boiling salted water to cover for 20 to 25 minutes or just until tender. Drain and cool slightly. Peel and cube potatoes. Place potatoes in a large bowl.
- For pesto, in a food processor or blender combine arugula, the 1/3 cup cheese, the 1/3 cup pine nuts, the water, lemon juice, garlic, salt, and pepper. Cover and process or blend until nearly smooth. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream, stopping to scrape down sides as necessary.
- Pour pesto over potatoes; toss gently to coat. Gently stir in tomatoes. If desired, top with additional pine nuts and/or shaved cheese. Serve slightly warm or at room temperature.
From the Test Kitchen
To toast pine nuts, preheat oven to 350 degrees F. Spread pine nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
Nutrition Facts(Arugula Pesto Potato Salad)
- Per serving:
- 208 kcal cal.,
- 12 g fat
- (2 g sat. fat,
- 3 g polyunsaturated fat,
- 6 g monounsatured fat),
- 3 mg chol.,
- 279 mg sodium,
- 22 g carb.,
- 3 g fiber,
- 2 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet