There is a whole world in potato salads, beyond the famous country salad.
Although it is the most famous and well-known and we all love it, the country salad will always give way to other equally rich and perfect for the hottest temperatures.
In addition, potato salads travel very well, they are perfect to go in a lunch box to the pool, the field or the beach and combine with anything.
An example of this is the octopus and potato salad, the escarole, potato and bonito salad or the one that concerns us today, with baby potato, arugula pesto and potato black pudding.
As always in this type of dish, the important thing is always to prepare good dressings -which will be the ones that give flavor and grace to the whole- and look for combinations of suggestive ingredients. I always like herbaceous, pungent and acid touches, and I also think that fresh dairy adds very positive points to these refreshing salads. On this occasion, we change the traditional pesto for one with arugula, which will give us a more bitter and less light flavor. We could also do it with any other herb, or change the pine nuts for walnuts, hazelnuts, almonds or even pistachios.
Just as the pesto changes, we could also change the black pudding, a cold meat not very easy to find outside of Extremadura (but absolutely exquisite).
For those who do not know it, it has a texture similar to that of sobrasada although a little drier, with a marked touch of paprika.
Instead we could add chorizo or some vegetable sobrasada;
I tried the Dried Tomato Saborsada a few days ago and found it perfect for this recipe too.
Be careful because it stings!
Difficulty
It is a salad, very little.
Ingredients
For 4 people
For the arugula pesto
150 g arugula
50 g pine nuts
50 g parmesan
½ clove of garlic
Salt
Extra virgin olive oil
What's more
500 g baby potatoes
2 raf tomatoes (or other seasonal)
120 g of black pudding or sobrasada
Extra virgin olive oil
Salt
Black pepper
A few leaves of arugula
Preparation
Cook the baby potatoes in plenty of water with a little salt, boiling, until when pierced they are tender.
It can take 10-20 minutes depending on the type of potato and how old it is.
We could also cook them in the microwave, in a bowl with a little water and filmed with plastic wrap, for approximately eight to 12 minutes.
Prepare the arugula pesto by crushing the arugula with the pine nuts, cheese, garlic clove and salt.
Add olive oil little by little until the desired consistency is achieved.
If you want, you can add a few drops of vinegar or a little Dijon mustard.
Let the potatoes cool slightly before slicing them.
They can be cut into quarters or also sliced.
Wash the tomato, remove the stalk and also cut to taste, this time into slices.
Assemble the salad by mixing the potatoes with the tomato, some arugula leaves, the pesto and also with the black pudding crumbled with your hands (the same if we use sobrasada, the chorizo could be cut into cubes).
To serve.
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