Did you know that for best health, we should be eating 10 servings of fruit and vegetables a day? That may sound daunting, but it’s really not as hard as you might think. A serving is 1/2 a cup of veggies or 1 cup of leafy greens. With all of the amazing seasonal produce available right now, eating fruit and veggies is a cinch. This week I’m going to help you get your veggie on by bringing you ‘A Salad A Day’. Each day, a new salad to inspire your taste buds and nourish your body. Eating vegetables has never been so delicious!
I love the carby-goodness that a potato salad stands for, but much prefer—from the way it tastes to the way I feel after eating it—when the potatoes act as a co-star instead of stealing the entire show. This Tomato, Arugula, and Fingerling Potato Salad with Green Olive Pesto is the perfect balance of potato to greens. Nubs of soft, waxy potatoes are delicately coated with the salty, briny pesto, tossed with curls of arugula, burst of fresh tomato, and pungent crunches of onion. They all come together to make a spectacular dish. A good potato salad is hard to come by, but I would venture to say that this potato is in the category of greatness.
You’ll have extra pesto, which to my mind is a bonus. I used it as a veggie dip, spread it onto crackers with cheese, and made a pasta salad (rice fusilli and sautéed baby zucchini). I imagine it would also freeze well, but it didn’t last long enough around here for me to try.
For more salad ideas, check out my recipe page.
- GREEN OLIVE PESTO
- ½ cup pine toasted pine nuts
- ¾ cup pitted green olives
- 1.5 cups packed basil leaves
- 1 cup arugula
- 2 cloves garlic, crushed
- Juice of half a lemon
- 3 tbsp olive oil, plus more if you want to thin it out
- Salt, to taste, optional
- POTATO SALAD
- 2lbs fingerlings
- 4 cups arugula
- 1 pint grape or cherry tomatoes
- 4-6 Scallions or purple bunching onions
- Kosher salt and pepper, to taste
- GREEN OLIVE PESTO
- Place the olives in a food processor and process until a coarse paste forms.
- Add in the pine nuts, basil, arugula, garlic, lemon juice, olive oil and process until a fine paste forms. This will be your potato salad dressing so you want it to to still have some texture, but to be thinned out enough that it can be easily distributed over the delicate potatoes and arugula. If it needs more thinning, add olive oil one tablespoon at a time. Taste and, only if needed, add salt to taste.
- Set aside.
- POTATO SALAD
- Cut the potatoes into 1/2 inch chunks, trying to keep the pieces around the same size. Place the potatoes in a large pot and cover by about a couple of inches with cold water. Bring the water to a boil and toss in a generous pinch of kosher salt.
- Turn the heat to just above medium and boil gently. Check the potatoes every 5 minutes for doneness, about 10-5 minutes. You should be able to easily pierce them with a fork, but they shouldn’t fall apart.
- Poor the potatoes into a colander and run cold water over them to stop the cooking process. Set aside to cool.
- When the potatoes have cooled, place them in a large bowl with the remaining arugula, tomatoes, and scallions or bunching onions.
- Spoon in a few generous dollops of the pesto and gently toss the salad together with your hands using your fingers to spread the pesto around.
- Taste and add salt and/or pepper to your liking.