Arugula Pesto Potato Salad

[Guest guest]

I can eat this by the pounds.

 

Arugula Pesto Potato Salad

 

2 lb boiled potatoes, quartered lengthwise and cut

crosswise into 3/4-inch pieces

1 cup packed washed and spun dry arugula leaves

2 tbsps. pine nuts

3 tbsps. olive oil

1/4 cup freshly grated Parmeasan

1 tbsp. butter cut into bits and softened

1 garlic clove crushed

 

In a steamer set over boiling water steam the

potatoes, covered, for 10 to 12 minutes, or until they

are just tender, transfer them to a bowl, and let them

cool to room temperature. In a blender puree the

arugula with the pine nuts, the oil, the Parmesan, the

butter, the garlic, and salt and pepper to taste, add

the pesto to the potatoes, and combine the salad well.

Serves 6.

 

 

 

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