Arugula Pesto Potato Salad

Arugula is in season right now, and I’ve had my fill of the usual salads. So I decided to do something a little different. Years ago, when I was in college, there was a tiny Italian restaurant in Spokane, WA called Café Delicioso. It closed down long ago, but when it was still around, the menu shifted with whatever was in season and whatever was cheap. The owners always passed those savings along, making it a haven for high‑schoolers, college kids, musicians, and broke artists — the kind of place where you could sit for hours over a bowl of something simple and perfect.

One dish I never forgot was their arugula pesto potato salad. Nothing fancy, nothing fussy — just fresh ingredients treated with respect. This version is as close as I can get to the one I remember, built from what’s in season and what’s affordable, just like they did.

Arugula Pesto Potato Salad

1 lb of potatoes, chopped

2 cups of arugula

2 tbsp basil pesto

2 tbsp chopped olives

2 tbsp bacon bits (I used imitation)

pink salt and fresh ground pepper to taste

Romano cheese to garnish (I found a goat milk version)

2 servings as a meal, 4 as a side

Start by boiling a large pot of water to a boil.  Drop your potatoes in and cook for about 12 minutes.  Drain and add to a salad bowl.  Toss with the rest of the ingredients.  Garnish with Romano cheese.

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Non c'è niente di più bello che mangiare con le persone che ami.

 - Italian Proverb

(There is nothing more beautiful than eating with the people you love.)