Pesto Potato Salad

This summery, no-mayo potato salad is a pasta-free spin on the classic Ligurian dish called trenette avvantaggiate that combines pesto with linguine-like noodles, potatoes and green beans. The pesto here, however, is made with a combination of basil and arugula. Because arugula does not oxidize and darken the way basil does, it helps the pesto remain vivid and verdant. It also adds pleasing peppery notes. The acid in lemon juice also helps preserve the pesto’s color. Make sure to cover the potatoes with a generous amount of water; you’ll use the same liquid to cook the green beans. If you’d like to put the pesto on pasta instead of potatoes, this recipe makes the right amount to sauce one pound, cooked and drained.