Рецепт Arugula Pesto Potato Salad
I know it’s already Tuesday and the weekend is a thing of the past but I had so much fun I couldn’t even get my regular post in for you yesterday. Boy do I love summer time!
Before I share a very summery Potato Salad with you I want to recap on all the fun I had. So here is…
Saturday night we went to a wedding and had ourselves a grand time. I remember crawling into the car because my feet hurt so much from all the dancing I did in high heels. Having this much fun should be illegal. NOT!
I couldn’t wait to wear my new dress. Absolutely love it.
We continued on Sunday by attending my cousin’s birthday party. I ate way too much.
After the party some of the family came back to our house for what else but….. more FUN! And guess what time I went to bed? 1am. Some of you might be laughing at me thinking that’s not that late, but for someone who needs to be up by 6am for work five hours of sleep were not going to cut it. Nevertheless, I made it through my Monday without any Monday blues, although I was in bed by 10pm.
Even though I didn’t cook this weekend I made a delicious Arugula Pesto Potato Salad last week to go along with Grilled Chicken Skewers. The nutty peppery flavor of arugula was excellent with potatoes. It’s a healthy alternative to a traditional mayo loaded potato salad. I just love how versatile pesto is.
I hope you try making my Arugula Pesto Potato Salad. Let me know what you think please.
If you haven’t visited Katie at Healthy Diva Life check out her marvelous blog and a precious new baby.
Have a fantastic week.
Arugula Pesto Potato Salad
Author: Kathy Steger
Serves: 4
5 baking potatoes, scrubbed well. Skin left on.
- 2 cups arugula
- ⅓ cup pine nuts
- 4 garlic cloves
- ⅓ – ½ cup of olive oil (start with a ⅓ and add more if needed)
- 1 tbsp grated parmesan cheese
- salt to taste
- 1 tsp fresh lemon juice
Bring a pot of water with potatoes to a boil. Reduce heat and cook until a fork pushed in gives very little resistance.
* Don’t overcook, potatoes should be intact.
Drain the water, place potatoes on a plate and let them cool completely. Slice into ¼ inch circles.
While potatoes are cooling prepare pesto by combining the remaining ingredients in a blender. Blend to form pesto.
Gently fold pesto into sliced potatoes.
Serve and enjoy
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