This tasty potato salad hides in its dressings the benefits of green veggies that usually children don't appreciate much. Instead, the unusual pesto-like dressing makes this salad palatable even to young ones.
INGREDIENTS for about 8 people:
10 New or Yukon Gold potatoes - all about the same size
A handful of fresh arugula salad (about 2 cups)
A handful of fresh parsley
A handful of fresh basil
One clove of garlic
Extra-virgin olive oil (about 1 cup)
Fresh lemon juice (1/2 a lemon or a whole one)
Salt
Start by washing well the potatoes - skin on.
Place them in a tall pot. Fill with cold water and bring to a boil. Let boil on medium heat until you can easily pierce them with a fork (this will take about 30 /40 minutes or even less for new potatoes).
Drain the water and let the potatoes cool.
Prepare the pesto dressing by placing a handful of arugula salad, the parsley and basil in an electric mixer (with large blades), add the olive oil, lemon juice, garlic and some salt. Mix until you get your pesto. You will need to add the olive oil in increments until you reach the desired consistency.
(If you like to taste the lemon in your dressing, add the juice of a whole lemon.)
Peal the potatoes and dice them in large cubes. Dress with the pesto and delicately stir. Taste and add more salt if needed.
