Arugula Pesto Potato Salad


Pesto made with arugula leaves gives this salad a pleasant peppery bite.

Arugula Pesto Potato Salad
Photo: Scott Little
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins


  • 2 pound yellow Finn or Yukon gold potatoes (6 medium)

  • 2 ½ cup arugula

  • cup freshly grated Parmesan cheese

  • cup pine nuts, toasted*

  • 3 tablespoon water

  • 2 teaspoon lemon juice

  • 4 cloves garlic, minced

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • ¼ cup olive oil

  • 1 cup red and/or yellow tiny pear-shape tomatoes, halved lengthwise

  • Toasted pine nuts* and/or shaved Parmesan cheese (optional)


  1. 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.

  2. 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.

  3. 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.


To toast pine nuts, preheat oven to 350°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 (per serving)

208 Calories
12g Fat
22g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 208
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 279mg 12%
Total Carbohydrate 22g 8%
Total Sugars 2g
Protein 5g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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