Arugula potato salad is a fresh and light dish, perfect for the summer. It is a somewhat original idea to prepare a complete meal in a short time and with minimal effort. In addition, you can prepare it in advance so that you have something ready to put under your teeth, whether you are among the lucky ones who return home hungry from the sea, whether you are still stuck in the office and you do not really want to cook when you return the evening 😉
Potatoes, with the addition of various ingredients such as pieces of ham, cherry tomatoes and corn, are seasoned and tied with a delicious rocket pesto to make the dish super colorful and ultra tasty!
Well girls, today I challenge the summer heat again and I put myself in the kitchen to make the latest summer recipes of this year, we read later on the blog or on my social channels, a basin: *

  • Doses for 4 people:
  • for the salad
  • 1 kg of potatoes
  • 100 g diced ham
  • 150 gr of corn
  • 100 gr of cherry tomatoes
  • for the pesto
  • 80 gr of rocket
  • 35 gr of grated pecorino cheese
  • 35 gr of grated Parmesan
  • 1 pinch of salt
  • 80 gr of extra virgin olive oil
  • 50 gr of almonds
  • 30 ml of water
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 25 min
  • cooking: 35 min
  • total: 1 hour + 1 hour in the fridge

Method

How to make arugula potato salad

First, wash the potatoes, put them in a pan, cover them with plenty of water and cook for 35-40 minutes.
Then drain them, peel them, cut them into chunks and let them cool.

Prepare the arugula pesto by putting all the ingredients together in a mixer and whisk until a smooth and not too thick cream (possibly add a little more water).

wash and cut the tomatoes, rinse and drain the corn well.
Combine potatoes, ham, tomatoes, corn and pesto in a bowl and mix gently.

The arugula potato salad is ready, keep it in the fridge until ready to serve it.

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