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.
1 1/2 pounds fingerling potatoes, cut into 3/4-inch slices
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.
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.
Combine remaining 1 teaspoon lemon juice and oil in a medium bowl, stirring with a whisk. Add arugula, tomatoes, and remaining 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.
I completely omitted the greens and used garden tomatoes that I diced up in place of the cherry tomatoes. I just used basil (no parsley) in the pesto and thought that was the best part of this dish. It wasn't bad but it was a strange combo to us. Doubt we'd make it again. But I'd totally make this pesto again for something else.
The recipe was ok to good. Rather involved to put together. Generally make a batch to eat on for a couple of days. This was good the first day but dry and pasty (potato part) after a day in the fridge. I alternate between various CL potato salad recipes but think I will retire this one.
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