Warm salad with potatoes
8 servings
30 minutes
Warm potato salad is a harmony of flavors from Italian cuisine, combining the tenderness of young potatoes with aromatic pesto made from spinach and arugula. The origins of such a salad trace back to Tuscan traditions, where the freshness of ingredients plays a key role. The dressing, rich in basil, garlic, and walnuts, gives the dish a rich flavor, while the addition of fennel and shallots adds a subtle sweetness. Sautéed sun-dried tomatoes and red pepper add spiciness, while juicy cherry tomatoes complete the composition. This dish is perfect for both a light dinner and a warm family lunch, highlighting the simplicity and elegance of Italian gastronomy.
1
This salad uses spinach and arugula pesto instead of mayonnaise as a dressing.
2
To prepare pesto: puree 1 cup of arugula, 1/2 cup of spinach, basil, garlic, and walnuts until smooth. Add the remaining arugula and spinach leaves and puree again. Pour in lemon juice and oil, mixing until smooth. Season with salt and pepper to taste.
- Arugula: 50 g
- Baby spinach: 50 g
- Basil: 50 g
- Finely chopped garlic: 1 clove
- Roasted walnuts: 35 g
- Lemon juice: 2 teaspoons
- Olive oil: 4 tablespoons
- Lemon juice: 2 teaspoons
- Olive oil: 4 tablespoons
- Dried red pepper: 0.1 teaspoon
3
Salad preparation: boil potatoes in a large pot of salted water for 10 minutes. Add green beans and cook for another 5 minutes. Drain, transfer to a large bowl. Cover to keep warm.
- New potatoes: 680 g
- Green beans: 380 g
4
Heat oil in a pan over medium heat. Sauté fennel and shallots in the oil for 10 minutes until golden brown. Add dried tomatoes and red pepper, sauté for another 3-4 minutes.
- Olive oil: 4 tablespoons
- Fennel: 140 g
- Shallots: 25 g
- Sun dried tomatoes: 3 tablespoons
- Dried red pepper: 0.1 teaspoon
5
Mix pesto, fennel, and potatoes with green beans. Serve with tomatoes, and place on the table.
- Arugula: 50 g
- Baby spinach: 50 g
- New potatoes: 680 g
- Green beans: 380 g
- Fennel: 140 g
- Cherry tomatoes: 75 g