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

Pesto potato salad with arugula

Small potatoes are cooked in their skins, marinated still warm with white wine vinegar and mixed with pesto, tomatoes, rocket and pine nuts after cooling. Pesto is first added to the lukewarm potatoes and arugula immediately before serving to keep it fresh. Dried tomatoes add more spice, walnuts replace the pine nuts.

No ratings yet
Jump to recipe View ingredients
Share
Total time 40 min
Calories 360 kcal
Servings 6 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

This is what pesto-potato salad with rocket is all about

Pesto first add to the lukewarm potatoes and add rocket immediately before serving to keep it fresh. Small potatoes are cooked in their skins, marinated still warm with white wine vinegar and after cooling mixed with pesto, tomatoes, rocket and pine nuts. Dried tomatoes add 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 their skins, marinated still warm with white wine vinegar and then mixed with pesto, tomatoes, rocket and pine nuts. Pesto is first added to the lukewarm potatoes and then immediately add rocket 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 their skins, marinated still warm with white wine vinegar and mixed with pesto, tomatoes, rocket and pine nuts after cooling.

  3. 3

    Check for doneness

    First add the pesto to the warm potatoes and add the rocket just before serving to keep it fresh.

  4. 4

    Serve

    Mix the still warm potatoes with the pesto and dressing and let them steep briefly. Fold in 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 rocket

First add the pesto to the warm potatoes and add the rocket just before serving to keep it fresh.

Variations

How to adapt this recipe

Dried tomatoes add more spice, walnuts replace pine nuts.

Nutrition per serving

360kcal
42.0 gCarbohydrates
9.0 gProtein
18.0 gFat

Values are estimates 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 keep cherry tomatoes separate, then start cooking the main pesto-potato salad with rocket.

First add the pesto to the warm potatoes and add the rocket just before serving to keep it fresh.

Cool the pesto potato salad covered with rocket. Important for the texture: first add the pesto to the lukewarm potatoes and add rocket immediately before serving to keep it fresh. Eat leftovers the next day if possible.

Dried tomatoes add more spice, walnuts replace pine nuts.

Keep cooking

Related recipes and topics

Similar recipes

45 min · Italian Trofie al Pesto Genovese Trofie al pesto Genovese combine rolled pasta with fresh basil pesto, potatoes and green beans to create a Ligurian classic. 2 hr · Greek Briam – Greek roasted vegetables Briam slowly roasts potatoes, zucchini, eggplant, tomatoes, onion and garlic with plenty of olive oil, parsley and oregano. 25 min · Greek Cretan dakos Cretan Dakos is made with moistened barley rusks, ripe tomatoes, mizithra or feta, olive oil, oregano, capers and olives. 55 min · Mediterranean Stuffed tomatoes with couscous and herbs Large summer tomatoes are stuffed with lemon couscous, peppers, feta and many herbs. They remain juicy in the oven while the surface is lightly browned. 30 min · Mediterranean Bean and tomato salad with feta Green beans, sweet tomatoes and salty feta make a satisfying summer salad. A mustard-herb dressing combines the vegetables without weighing them down. 30 min · Mediterranean Risoni salad with chickpeas Risoni are cooked al dente, marinated lukewarm with lemon dressing and mixed with chickpeas, tomatoes, cucumber and parsley after cooling. Drain the small noodles well and add cucumber later to keep the salad loose instead of watery.