Pesto Potato Salad

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Pesto Potato SaladRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

We start with a pot of cold water, then add a tablespoon of vinegar to help the potatoes hold their shape. To make ahead, complete steps 1 and 2, and refrigerate. Toss together arugula mixture just before serving.

Serves 6

Ingredients

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1 1/2 pounds fingerling potatoes, cut into 3/4-inch slices
2 tablespoons white wine vinegar, divided
1 cup fresh basil leaves
1/2 cup chopped fresh parsley
1.5 ounces shaved Parmigiano-Reggiano cheese, divided
2 tablespoons 2% reduced-fat Greek yogurt
1 1/2 tablespoons olive oil mayonnaise (such as Hellmann's)
1 tablespoon roasted, salted sunflower seed kernels
1 tablespoon water
2 1/2 teaspoons fresh lemon juice, divided
3/8 teaspoon kosher salt
1 garlic clove, crushed
1 tablespoon olive oil
2 cups baby arugula
1 cup cherry tomatoes, halved
2 tablespoons fresh dill

Preparation

Hands-on: 20 Minutes
Total: 32 Minutes

1. Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes. Add 1 tablespoon vinegar. Bring to a boil; reduce heat, and simmer 10 minutes or until tender. Drain; let stand 10 minutes.

2. Combine basil, parsley, 1 ounce cheese, yogurt, mayonnaise, sunflower seeds, remaining 1 tablespoon vinegar, 1 tablespoon water, 1 1/2 teaspoons juice, salt, and garlic in the bowl of a food processor. Pulse 8 to 10 times or until smooth. Place potatoes in a medium bowl. Add pesto; toss to coat.

3. Combine remaining 1 teaspoon lemon juice and oil in a medium bowl, stirring with a whisk. Add arugula, tomatoes, and remaining 0.5 ounce cheese; toss to coat. Place about 1/2 cup salad on each of 6 plates. Top each salad with 1/2 cup potato mixture. Sprinkle with dill.

Created date

May 2015

Nutritional Information

Calories 163
Fat 6.4 g
Satfat 1.7 g
Monofat 2.9 g
Polyfat 1.1 g
Protein 6 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 7 mg
Iron 2 mg
Sodium 286 mg
Calcium 122 mg