Pesto potato salad with rucola, cherry tomatoes and pine nuts
Mediterranean Recipe

Pesto potato salad with arugula

Small potatoes are cooked in the shell, marinated still warm with white wine vinegar and after cooling mixed with pesto, tomatoes, rucola and pine nuts. First pull pesto under the lukewarm potatoes and add rucola immediately before serving to keep it fresh. Dried tomatoes bring more spice, walnuts replace the pine nuts.

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Total time 40 min
Calories 360 kcal
Servings 6 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

That's what it's all about pesto potato salad with rucola

First pull Pesto under the lukewarm potatoes and add Rucola immediately before serving, so that it remains fresh. Small potatoes are cooked in the shell, still warm marinated with white wine vinegar and after cooling mixed with Pesto, tomatoes, Rucola and pine nuts. Dried tomatoes bring more spice, walnuts replace the pine nuts.

Mediterranean Cuisine Vegetarian Dinners Lunch Summer Recipes

Recipe

Pesto potato salad with arugula

Small potatoes are cooked in the shell, marinated still warm with white wine vinegar and after cooling mixed with pesto, tomatoes, rucola and pine nuts. First pull pesto under the lukewarm potatoes and add rocket immediately before serving to keep it fresh.

Ingredients

6 servings

Method

  1. 1

    Prepare ingredients

    Small potatoes: halve. Cherry tomatoes: halve.

  2. 2

    Prepare

    Small potatoes are cooked in the shell, marinated warm with white wine vinegar and after cooling mixed with pesto, tomatoes, rucola and pine nuts.

  3. 3

    Check for doneness

    First pull Pesto under the lukewarm potatoes and add Rucola immediately before serving to keep it fresh.

  4. 4

    Serving

    Mix the still warm potatoes with pesto and dressing and let them rest for a short time. Add the rocket and tomatoes only after cooling and serve at room temperature.

Kitchen know-how

Tips for Pesto potato salad with arugula

Important for Pesto potato salad with Rucola

First pull Pesto under the lukewarm potatoes and add Rucola immediately before serving to keep it fresh.

Variations

How to adapt this recipe

Dried tomatoes bring more spice, walnuts replace the pine nuts.

Nutrition per serving

360kcal
42.0 gCarbohydrates
9.0 gProtein
18.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Pesto potato salad with arugula

Weigh small potatoes, prepare basil pesto and prepare cherry tomatoes separately. Start the main cooking process for pesto-potato salad with rucola only afterwards.

First pull Pesto under the lukewarm potatoes and add Rucola immediately before serving to keep it fresh.

Cool pesto potato salad covered with rucola. Important for texture: First pull pesto under the lukewarm potatoes and add rucola immediately before serving, so that it remains fresh. Eat leftovers as possible the following day.

Dried tomatoes bring more spice, walnuts replace the pine nuts.

Keep cooking

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