arugula pesto potato salad
Cuisine: Mediterranean
Prep time: 30 mins
Cook time: 8 mins
Total time: 38 mins
Ingredients
  • 600g potatoes
  • 3 cups arugula
  • 1 garlic clove
  • 2 tablespoons olive oil
  • ½ teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 2 tablespoons lemon juice, divided
  • 1 green onion, white and green part chopped
  • 1 celery stalk, chopped
Instructions
  1. Scrub the potatoes and slice them into 0.5cm-thick rounds.
  2. Bring a pot of water to boil with a pinch of salt. Add the potatoes and boil them for 5 to 7 minutes until cooked through. The potatoes are ready when they can be easily pierced with a fork, but still hold together. Reserve ⅛ cup of the cooking water and drain the potatoes in a colander. Let cool completely.
  3. In a food processor, combine the arugula, garlic, olive oil, Dijon mustard, salt, pepper and 1 tablespoon lemon juice. Process until the mixture becomes a paste. Slowly add the reserved cooking water and blend; the mixture should be slightly watery. Adjust seasoning with more salt and pepper if needed.
  4. In a big bowl, combine the cooked sliced potatoes with the green onion, celery stalk and remaining 1 tablespoon lemon juice. Pour the arugula pesto over the potato salad and toss the salad to coat all the potato slices in the pesto. Adjust seasoning if needed and serve at room temperature.
Notes
RECIPE INSPIRED BY: Cookie and Kate's Herbed Red Potato Salad
Recipe by Savormania at http://www.savormania.com/en/arugula-pesto-potato-salad-2/