If you are making your pesto ahead of time, place a small layer of oil atop, to preserve the beautiful green color.
1.5- 2 pounds early potatoes, peeled
1 cups arugula
1/8 cup grated Parmesan cheese, plus 2 tablespoons
1/8 cup walnuts or pine nuts, plus 1 tablespoon
1 tablespoons water
A generous seasoning of salt and freshly ground black pepper
1/8 cup extra virgin olive oil, plus 1 tablespoon
Scrub the potatoes well, rinse thoroughly and pat dry. Peel and cut into 1-inch pieces. Add to a medium-size pan of water and bring to a boil. Reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes. Drain and cool. Add arugula, cheese, nuts, water, salt and pepper to a food processor. Pour olive oil though processor chute (or add to other ingredients if yours doesn't have a chute), and process until smooth. Place cooled potatoes in a large bowl. Pour pesto over potatoes, and toss gently until well coated. Before serving, drizzle with 1 tablespoon extra virgin olive oil and sprinkle with 1 tablespoon toasted nuts and 2 tablespoons grated Parmesan cheese. This potato salad tastes best when served slightly warm or at room temperature.
adapted recipe from http://www.npr.org/