Recipe Flash: Pesto Potato Salad

CASUAL DINNER MENU: Roast Beef Baguettes with Cider Onion Jam; Arugula Pesto Potato Salad; White Chocolate Raspberry Cookies

When there are potatoes at the farm stands, I have a hard time diverting my attention from them. Sure, all the other vegetables look good, summer or fall, but there’s just something about the potatoes that wins me over.
If I had to pick my favorite way of preparing new potatoes, I’d probably choose roasting. But variety is the spice of the life…right? The other day, I decided to put a spin on potato salad, which is such a nice change of pace from roasting, whether served as a light lunch or a side at a barbecue.

This version makes the Mini Cuisinart do double duty: you make a zesty pesto similar to this arugula one and the creamy, mayo-like dressing at once, then you toss it with cooked potatoes and fresh cherry tomatoes. And then you eat it.
From my kitchen, albeit small, to yours,


Arugula Pesto Potato Salad

Makes 2-3 cups

2 pounds small waxy potatoes
2 tablespoons toasted almonds
1 tablespoon golden raisins*
1/2 cup arugula
1/4-1/2 teaspoon salt
1 egg yolk
1 tablespoon white wine vinegar
1/2 teaspoons mustard
6 cherry tomatoes
1/4 cup olive oil

*if your raisins are old and dried, plump them in boiling water before using

Up to two days in advance, make the potatoes: submerge them in a large pot with water to cover. Bring to a boil over medium-high heat, then let boil, uncovered, until the potatoes are easily pierced with a knife. Depending on size and freshness, this can be anywhere from 4-20 minutes once boiling.

Remove the potatoes from the pan and cool until they’re easy to handle.

Cut the potatoes into bite sized pieces and set them in a large bowl.

To make the dressing, put the almonds, raisins, and 1/4 teaspoon of salt in the food processor. Grind until the almond has turned into a meal and the raisins are chopped. Add the arugula, and process until it’s ground.

Now add the egg yolk, vinegar, and mustard and process to combine. Wipe down the sides of the processor with a spatula.

Add the olive oil a few teaspoons at a time, processing in between. The dressing will begin to thicken.

When you’ve added all of the olive oil, taste for salt and add up to ¼ teaspoon more. If you’d like your dressing a little more tart, add a few more teaspoons of vinegar.

Toss the dressing with the potatoes and the cherry tomatoes. Taste again for salt, top with freshly ground pepper, and serve.

Note: This salad can definitely be made in advance. It’s best to add the tomatoes as close to serving as possible.

Posted in: Recipe Flash
  • Britni @ Antikamoda

    Potato salad without miracle whip?! That will make my husband’s day!! (he’s not a fan of mayonnaise). Thanks for the recipe!!

  • Linda Coppi

    What a nice recipe! Sure I will try it in my brand new little kitchen (arrived only a few days ago)…

  • Tatjana Ciza

    Delicious imagery!

  • Sarah Peduzzi

    Just started following. I am SO INSPIRED! My husband and I love to cook. I’ll have to use some of these amazing recipes. Thanks!

  • Michele Stans

    Everything looks sooo good. I haven’t tried pesto yet but potatoes are a good motivator!

    • BGSK

      You’re right: potatoes could motivate me to do just about anything!

  • Progressive Heartbeat

    Everything looks sooo good. I haven’t tried pesto yet but potatoes are a good motivator!

  • Chelsea

    Wow, this looks awesome! I’m always looking for new ways to do potatoes. Thanks!

  • Nicole Franzen

    yum :) I want to make that
    x Nicole

  • Jenkaywatson

    Hi, I’m in the UK. Pesto Spuds look scrummy …. but, what is ARUGULA? Please Help: )

    • BGSK

      It’s the same as rocket. Does that ring a bell?

      • Jenkaywatson

        Oh you sweetie. Rocket, I can cope with. Arooguloogulooogala I can’t. x

  • The Whale

    My thoughts will incresingly turn to food over the next 365 days.


    The Whale

  • vampirelove

    Wow, that’s amazing. I love to cook, and I am only 14 but this all seems so simple to make. I know I am saying that now but it probly isn’t right. Well thanks i liked your blog.

  • ADaftScotsLass

    Nice blog. Congrats on your BON!

  • Smlsphotography

    I absolutely love potatoes and those just look amazing.

  • Vanessa

    Sounds both fresh and comforting, I love it. :)

  • Desertsoapstone

    Arugula is one of my favorite greens. I can’t wait to try this recipe! Thank you for sharing. I will be following to see what other wonderful yummies you bring us!

  • Moronkingofcrap

    My initial reactions were that this would be really good with the addition of rosemary, freshly chopped garlic and a tsp of sweetened butter.

  • U’Rly Sak

    Love your recipes!

    U’Rly Sak

  • redzsm

    Can’t wait to try on Sunday!!!

  • Esmeralda Eskandar

    This looks amazing!

  • Large Pot

    This is the great blog, I’m reading them for a while, thanks for the new posts!

  • Kate

    Do you have any suggestions for how to make this vegan? Is there a substitute for the egg yolk?

    • BGSK

      Yes–you can omit the egg yolk and proceed with the dressing as written, increasing the mustard from 1/2 teaspoon to 1 1/2 teaspoons. This will help emulsify the dressing–it still won’t be quite as thick and mayo-like as if you added the egg, but it’ll be good!

  • Diane Crammer

    raw egg yolk????

  • Thomas Watson

    Oh wow this looks amazing. I am so going to be making this for the next potluck!

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