Enjoy a fresh Italian potato salad with arugula cream, ideal for summer picnics.

Potato Salad with Arugula Cream

The Potato Salad with Arugula Cream is a simple and delicious Italian recipe perfect for warm weather. This refreshing summer salad is ideal as a side dish for meat or fish or as a cold main course for lunch, picnics, or beach outings. With pre-cooked potatoes, this quick and practical recipe makes meal planning stress-free.

The star of the dish is the arugula pesto, a creamy, tangy sauce infused with lemon, providing a light, vibrant dressing. Completing the dish are Taggiasca olives, adding a balanced, intense flavor, and Parmesan shavings for a savory touch and irresistible texture. This vegetarian recipe, inspired by Mediterranean cuisine, is highly versatile: customize it with cherry tomatoes, green beans, tuna, mozzarella, feta, boiled eggs, or nuts to transform it into a rich, cold main course. A colorful, wholesome, and ever-changing preparation, perfect to enjoy all summer long.

Try Other Variants of This Potato Salad:

• Pantesca Potato Salad
• Potato and Cucumber Salad
• Potato and Tuna Salad
• Potato Salad with Chicory and Feta
• Potato and Zucchini Salad
• Green Potato Salad

Ingredients

• 800g Potatoes
• 100g Arugula
• 50g Parmesan Cheese, shaved
• 50g Taggiasca Olives
• 30g Pine Nuts
• 1 Lemon, juice and zest
• Extra Virgin Olive Oil, to taste
• Salt and Pepper, to taste

Instructions

1. Boil the potatoes until tender. Let them cool, then peel and cut into cubes.
2. In a blender, combine arugula, pine nuts, lemon juice and zest, a pinch of salt, and olive oil. Blend until smooth to create the arugula cream.
3. In a large bowl, mix the potato cubes with the arugula cream, ensuring they are well coated.
4. Add Taggiasca olives and gently mix.
5. Top with shaved Parmesan and a drizzle of olive oil.
6. Season with salt and pepper to taste. Serve chilled.

Total Time: 30 min

Cuisine: Italian