I used to think I hated potato salad. There were two potato salads that I knew of: vinegary German potato salad and the creamy potato salad made with mayo. Both were pretty gross to me. But then I found a potato salad recipe made with a dressing consisting of capers, lemon juice, and olive oil–not only was it delicious, but it made me expand my potato salad horizons. It didn’t have to be creamy or vinegary! It could be other things!
I often make roasted potatoes and toss them with pesto, so I thought I’d try making a cold potato salad with some of the same ingredients–something I could have for lunch. This pesto potato salad recipe was completely improvised with things I had leftover from other recipes. Pesto, artichokes, sun-dried tomatoes, pine nuts–why not, right? Throw them all in! Although I used Yukon Gold potatoes, red potatoes or any kind of baby potatoes would work too. Go crazy!
Because I had arugula in the fridge, I added some to the potato salad just before serving–this way, the arugula won’t get too soggy (which, like potato salad made with mayo, I also find gross). Like other potato salads, pesto potato salad is best served after being refrigerated for a few hours–this allows the flavors to come together a little more.
- 1 1/2 lbs. Yukon Gold potatoes cut into 1-inch pieces
- 5 tbsp. prepared pesto
- 1/4 c. sun-dried tomatoes sliced
- 1/3 c. marinated or canned artichoke hearts chopped
- 2 tbsp. pine nuts
- salt and pepper to taste
- 1 c. arugula optional
- Place potatoes in large saucepan and cover with water. Bring to a boil; reduce heat to low and simmer for 15 minutes, or until easily pierced with fork. Drain and cool.
- Transfer potatoes to a large bowl. Add pesto, tomatoes, artichoke hearts, pine nuts, salt and pepper (the pesto is so flavorful, you probably only need pepper, not salt). Gently stir together, carefully not to break potatoes. Cover and refrigerate for at least two hours.
- Remove potato salad from refrigerator; stir in arugula prior to serving, if using.