Potato salad with creamy arugula dressing
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Picture yourself on the sunny Ligurian coast in northern Italy, where fresh and colorful flavors are everything. This potato salad totally captures that spirit. It's not your heavy, mayo-laden version. Nope. It's all about the Mediterranean vibe. The potatoes? Boiled just right, so they soak up the arugula cream pesto. And the sauce? It's bursting with peppery rucola, a touch of lemon, plus a splash of olive oil. Honestly, gives it a zesty and cool kick. Pairs beautifully with the salty punch from Taggiasca olives. You know, Parmigiano shavings add that creamy luxury—melting slightly over the warm potatoes.
Throughout Italy, you'll find various takes on the classic creamy potato salad. Like, take the Insalata pantesca from Pantelleria, for instance. It uses capers and red onions—different twist. But really, what makes the Ligurian version stand out is the arugula cream and those buttery, mild Taggiasca olives. This potato salad recipe is super adaptable. Throw in some cherry tomatoes for a juicy burst, add beans, tuna, or a handful of nuts for crunch. Honestly, it is a fantastic potato side dish that can easily be the star of your meal—whether for lunch, a picnic, or an office lunchbox.
And here's the thing: because it’s vegetarian and free from heavy sauces, it’s light and refreshing. Perfect for warm weather. This is the kind of healthy potato salad that really showcases the simplicity and flavor of Italian cuisine. You'll really look forward to those long summer days. Pretty much. It’s all about easy, flavorful, and laid-back dining—just like they enjoy in Liguria. Seriously, can't go wrong.
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INGREDIENTS
- Potatoes 1.8 lbs (800 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the arugula dressing
- Arugula 10 cups (200 g)
- Lemon juice to taste
- Lemon peel to taste
- Taggiasca olives 1.8 oz (50 g)
- Parmigiano Reggiano PDO cheese to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Potato salad with creamy arugula dressing
To prepare the potato salad with arugula cream, start by peeling the potatoes with a vegetable peeler 1, then cut them first into thick slices 2, and then into fairly uniform cubes 3.
Bring a pot of water to a boil, salt it 4 and add the potatoes 5. Cook them until they are tender but still firm, it will take about 15 minutes, then carefully drain them with a skimmer 6 and let them cool slightly.
In the meantime, prepare the arugula cream. Squeeze the lemon and set the juice aside 7. Put the arugula into the container of the immersion blender 8 and season with salt 9.
Season with pepper 10 and extra virgin olive oil 11, and grate the lemon zest directly into the container 12.
Pour in the previously squeezed juice 13. Blend everything with the immersion blender 14 until you obtain a smooth, homogeneous cream 15.
Transfer the arugula cream to a large salad bowl and add the boiled potatoes 16. Add the Taggiasca olives as well 17 and gently mix with a spoon.
You should evenly coat all the potato cubes with the cream 19. Divide the salad among serving plates and finish with shavings of Parmesan 20, a drizzle of extra virgin olive oil and a grind of fresh black pepper. Serve the potato salad with arugula cream immediately 21.