Best Arugula Pesto Potato Salad Recipes

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SHRIMP AND POTATO SALAD WITH ARUGULA PESTO



Shrimp and Potato Salad with Arugula Pesto image

Shrimp and raw and cooked vegetables are brought together into a colorful dinner salad with the bright flavors of a lemony arugula pesto in this delicious dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound small red potatoes, cut into 1-inch pieces
Kosher salt
12 ounces green beans, trimmed
1 cup assorted cherry tomatoes, halved
5 ounces baby arugula (about 6 cups)
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons pine nuts
2 tablespoons grated Parmesan cheese
2 cloves garlic, chopped
1 teaspoon grated lemon zest, plus the juice of 1 lemon
Freshly ground pepper
Pinch of red pepper flakes
1 pound large shrimp, peeled, deveined and patted dry

Steps:

  • Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
  • Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
  • Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
  • Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.

Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 137 milligrams, Sodium 526 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams

ARUGULA PESTO POTATO SALAD



Arugula Pesto Potato Salad image

Categories     Salad     Blender     Potato     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Arugula     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 7

2 pounds boiling potatoes (preferably yellow-fleshed),quartered lengthwise and cut crosswise into 3/4-inch pieces
1 cup packed, washed and spun
2 tablespoons pine nuts
3 tablespoons olive oil
1/4 cup freshly grated Parmeasan
1 tablespoon unsalted butter,cut into bits and softened
1 garlic clove, crushed

Steps:

  • In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a blender purée the arugula with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt and pepper to taste, add the pesto to the potatoes, and combine the salad well.

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Arugula pesto potato salad recipe is a delicious and healthy dish that is perfect for any gathering whether it is a family gathering, a picnic or a party. This dish is made with creamy potatoes, nutty arugula and flavorful pesto sauce which adds a unique and delectable taste to the dish. In this article, we will talk about what Arugula pesto potato salad is, the ingredients used in the recipe, and some tips to make the perfect salad.

What is Arugula Pesto Potato Salad?

Arugula pesto potato salad is a type of salad that is made with boiled potatoes and garnished with a delicious pesto sauce made from freshly picked arugula leaves. Arugula is a type of herb that is often used in salads and is known for its deliciously nutty and peppery taste. The salad is a perfect combination of creaminess, nuttiness and freshness that sooths taste buds, especially during hot summer days.

Ingredients Used in Arugula Pesto Potato Salad Recipe

Arugula pesto potato salad recipe is made with some common kitchen ingredients that are easy to find in any grocery stores. Here are the ingredients you will need to make this delicious salad recipe:
For the Salad
  • 4 large potatoes
  • 1/2 cup red onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup black olives, sliced (optional)
  • 1/2 cup feta cheese crumbled (optional)
For the Pesto Sauce
  • 2 cups fresh arugula leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup olive oil
  • 3 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Tips for Making the Perfect Arugula Pesto Potato Salad Recipe

Here are a few tips to make the perfect Arugula pesto potato salad recipe:
1. Potato preparation
It's important to cook the potatoes properly in order to achieve the best texture and flavor for your salad. Boil the potatoes with salt for about 15-20 minutes or until they are soft enough to be cut into cubes but still retains their shape.
2. Proper cooling of potatoes
Once you have cooked the potatoes, it's important to cool them down to avoid them turning mushy when preparing the salad. Immersing the potatoes in ice water right after cooking is an effective way of cooling them down quickly.
3. Pesto sauce preparation
To achieve the perfect pesto sauce for your salad, use fresh ingredients such as arugula leaves, nuts, and Parmesan cheese. Toasting the nuts before chopping them can help to enhance the nutty flavor and aroma.
4. Mixing the ingredients
When it comes to mixing the ingredients, it's important to use a gentle touch to avoid mashing the potatoes. Start by mixing the potatoes with the onions and celery, then add the black olives and feta cheese if desired. Finally, drizzle the pesto sauce over the mixture and mix gently to avoid turning the salad into a mushy mess.

Conclusion

In conclusion, the arugula pesto potato salad recipe is a healthy and delicious dish that is perfect for any time of the year. With its nutty, peppery, and creamy texture, it's a salad that will never disappoint. By following the above tips, you can easily make a perfect bowl of this wonderful salad that will tantalize the taste buds of everyone who tries it.

Arugula Pesto Potato Salad Recipes: Tips for Making the Perfect Dish

If you’re looking to make a delicious, fresh and easy-to-prepare potato salad, then incorporating arugula pesto into the recipe can give you just the zing and flavor you need. Arugula is known for its peppery and slightly spicy taste which can add depth and complexity to any dish. Here are some valuable tips to keep in mind when making arugula pesto potato salad recipes.
1. Choose the Right Potato
Choosing the right type of potato is crucial when it comes to making potato salad. Waxy potatoes like Yukon Gold or red potatoes are ideal for salads because they hold their shape better and have a creamier texture. Avoid using starchy potatoes like Russets since they tend to fall apart when cooked.
2. Cook the Potatoes the Right Way
For your arugula pesto potato salad, you want your potatoes to be perfectly cooked. A good rule of thumb is to boil the potatoes until they are fork-tender but not mushy. Overcooking can cause them to break down when you stir them into the salad.
3. Make the Pesto Fresh
The key ingredient for arugula pesto potato salad recipes is the pesto itself. Making the pesto fresh is important to infuse the dish with a bold, fresh flavor. Keep in mind that some store-bought pestos may have added preservatives or additives that could negatively impact the taste.
4. Don’t Overdo the Arugula
When making arugula pesto, be careful not to overdo it with the arugula. The pesto should have a subtle, peppery flavor but not be overpowering. Too much arugula can make the pesto too bitter or cause it to have a vegetal taste.
5. Be Generous with the Pesto
The arugula pesto should generously coat the potatoes to give them a delicious savory taste. A good rule of thumb is to use about 1 cup of pesto for every 2 pounds of potatoes.
6. Add Other Flavors to Complement the Pesto and Potatoes
While arugula pesto is an excellent addition to potato salad, you can also add other ingredients to complement the flavors. Some popular options include diced red onions, fresh corn, sun-dried tomatoes, grilled chicken, or even roasted sweet potatoes.
7. Do Not Over-Mix
To keep the texture of the potato salad intact, it’s essential that you don’t over-mix the salad too much. Over-mixing can cause the potatoes to break down and disintegrate. To avoid this, use a gentle hand and fold the ingredients together carefully.
8. Adjust Salt and Pepper to Taste
Salt and pepper are the two most basic ingredients to any good dish, and this is no different when making arugula pesto potato salad. Season the dish to taste with a sprinkle of salt and pepper.
9. Chill Properly
Refrigerating the salad for a few hours before serving helps the flavors meld together and makes for a refreshing dish on hot summer days. However, don’t wait too long to serve the salad as it could dry out and become less palatable.
10. Experiment with Different Variations
The beauty of cooking is that there is no wrong way to do it. Be creative and experiment with different variations of arugula pesto potato salad. You could try using different types of pesto, incorporating your favorite veggies, or experimenting with different types of potatoes to find a combination that suits your palate. In conclusion, arugula pesto potato salad is a delicious and healthy summer dish that can be enjoyed by everyone. With these valuable tips, you can make the perfect arugula pesto potato salad recipe that will satisfy your taste buds, impress guests and become a staple dish for any event or gathering.

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