The flavor of this salad is amazing. Serve with the arugula and tomatoes or just on it’s own.
1 1/2 lbs. fingerling potatoes, cut into 3/4″ slices
2 Tablespoons white wine vinegar, divided
1 cup fresh basil leaves
1/2 cup chopped fresh parsley
1/4 cup shaved Parmigiano-Reggiano cheese, divided
2 Tablespoons 2% reduced-fat Greek yogurt
1 1/2 Tablespoons mayonnaise
1 Tablespoon water
2 1/2 teaspoons fresh lemon juice, divided
Dash of kosher salt
1 Tablespoon olive oil
2 cups baby arugula
1 cup cherry tomatoes, halved
Place potatoes in a saucepan; cover with cold water to 2″ above potatoes. Add 1 Tablespoon vinegar. Bring to a boil; reduce heat, and simmer 10 minutes or until tender. Drain; let stand 10 minutes. Combine basil, parsley, half of cheese, yogurt, mayonnaise, remaining 1 Tablespoon vinegar, 1 Tablespoon water, 1 1/2 teaspoons lemon juice, and salt in the bowl of a food processor. Pulse 8-10 times or until smooth. Place potatoes in a medium bowl. Add pesto, toss to coat. Combine remaining 1 teaspoon lemon juice and oil in a medium bowl, stirring with a whisk. Add arugula, tomatoes, and remaining cheese, toss to coat. Place 1/2 cup salad on a plate, top with 1/2 cup of potatoes.
Recipe adapted from Cooking Light Magazine