Recipe Flash: Pesto Potato Salad
Arugula Pesto Potato Salad
*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.