Summertime means days at the pool, road trips with the windows down and good old-fashioned barbecues. If you’re on sides duty for the cookout, spice up your potato salad with this recipe from KitchenAid. Not only is it healthier, but you’ll impress the guests by going homemade. Roll up your sleeves and get to work!

Pesto Potato Salad Recipe

Ingredients

• 1/2 medium red onion, peeled
• 4 sticks celery, strings removed
• 1.6 pounds small waxy potatoes (such as small Coliban, Chats or Kipfler)
• 1 teaspoon salt

Dressing

• 1 1/2 cups arugula leaves
• 1/2 cup fresh Parmesan cheese, roughly chopped
• 1/4 cup toasted pine nuts
• 2 tablespoons olive oil
• finely grated rind and juice of 1 lemon
• 1/2 teaspoon salt flakes

Directions

1. Attach the work bowl to the food processor with the adjustable slicing blade. Slice the onion. Slice the celery. Remove the onion and celery, set aside.
2. Slice potatoes.
3. Place the potatoes into a medium sized saucepan, fill with enough cold water to just cover and season with the salt. Bring to the boil and simmer for 8-10 minutes or until just tender. Drain the potatoes and set aside.

For the pesto dressing

1. Add half of the arugula, then the Parmesan, pine nuts, olive oil, lemon rind, juice and salt. Process until creamy yet slightly course in texture.
2. Roughly tear the remaining arugula into smaller pieces. Combine the potatoes, onion, celery and torn arugula. Pour over the dressing and gently toss. Refrigerate until ready to serve.

Recipe Tips

• Waxy potatoes have a better texture for salads, as they won’t fall apart in the dressing.
• Use basil or baby spinach in place of the arugula, or a combination of half and half is also delicious.

Featured image via KitchenAid

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We know you’d rather be out in the sun, but we have the perfect rainy day recipe. You can use classic comfort food to turn lunch into a fun activity while you’re stuck indoors. These Spaghetti Meatball Cups are also delicious and easy enough for anyone to make.

This recipe comes from Beko’s “Eat Like a Pro” campaign. They promote healthier food for parents to feed their kids by partnering with FC Barcelona. Check out some of their recipes for the whole family.

Time: 1 hour

Serving Size: 4 people

Ingredients

• 3/4 lb. spaghetti
• 3 large eggs
• 1 2/3 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 1/4 cups marinara
• 1 1/8 lb. ground beef
• 1/2 cup breadcrumbs
• 1 clove garlic, minced
• 1/4 cup freshly chopped parsley
• salt and pepper
• 1 tbsp. extra virgin olive oil
• additional Parmesan and parsley for garnish

Directions

1. Preheat oven to 375 degrees F. Cook spaghetti until al dente. Drain and rinse under cold water.
2. In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, and 1/2 cup grated parmesan.
3. Grease a muffin tin and nest spaghetti inside. Using the bottom of a small glass, firmly press down to create a well.
4. Bake until set.
5. While spaghetti cups bake, make meatballs. In a large bowl, combine ground beef, breadcrumbs, garlic, remaining egg, and parsley. Season with salt and pepper. Roll into balls.
6. In a large skillet over medium heat, heat oil. Brown meatballs, then drain fat. Pour over marinara and let simmer 5 minutes.
7. Spoon meatball onto spaghetti nest. Garnish with Parmesan and parsley.

Serve and enjoy!

Photo Credit: Beko