Delicious Salad Recipes Ideas: Easy Arugula Pesto Potato Salad
A vibrant and flavorful salad featuring arugula pesto and potatoes, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixed
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups arugula
- 1 cup pesto sauce
- 1 pound baby potatoes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Boil the baby potatoes until tender, about 15 minutes.
- Drain and let cool before cutting them in half.
- In a large bowl, mix the arugula, pesto, and olive oil.
- Add the halved potatoes and Parmesan cheese, gently stirring to combine.
- Season with salt and pepper to taste and serve immediately.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Delicious Salad Recipes Ideas, Arugula Pesto Potato Salad