Pesto Potato Salad

Pesto Potato Salad

The flavor of this salad is amazing. Serve with the arugula and tomatoes or just on it's own.
Print Recipe
Servings: 6
Course: Vegetables
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs. fingerling potatoes cut into ¾" slices
  • 2 Tablespoons white wine vinegar divided
  • 1 cup fresh basil leaves
  • ½ cup chopped fresh parsley
  • ¼ cup shaved Parmigiano-Reggiano cheese divided
  • 2 Tablespoons 2% reduced-fat Greek yogurt
  • 1 ½ Tablespoons mayonnaise
  • 1 Tablespoon water
  • 2 ½ teaspoons fresh lemon juice divided
  • dash of kosher salt
  • 1 Tablespoon olive oil
  • 2 cups baby arugula
  • 1 cup cherry tomatoes halved

Method
 

  1. Place potatoes in a saucepan; cover with cold water to 2" above potatoes.   Drain; let stand 10 minutes.       
  2. Add 1 Tablespoon vinegar.  Bring to a boil; reduce heat, and simmer 10 minutes or until tender.
  3. Combine basil, parsley, half of cheese, yogurt, mayonnaise, remaining 1 Tablespoon vinegar, 1 Tablespoon water, 1 ½ teaspoons lemon juice, and salt in the bowl of a food processor.
  4. Pulse 8-10 times or until smooth.
  5. Place potatoes in a medium bowl.  Add pesto, toss to coat.
  6. Combine remaining 1 teaspoon lemon juice and oil in a medium bowl, stirring with a whisk.
  7.  Add arugula, tomatoes, and remaining cheese, toss to coat.  Place ½ cup salad on a plate, top with ½ cup of potatoes.

Notes

Recipe adapted from Cooking Light Magazine