Start by placing your diced potatoes into a large pot of salted water. Bring it to a boil and cook for about 10-12 minutes, or until they are fork-tender but still firm.

Once the potatoes are cooked, drain them in a colander and let them cool completely.

In a food processor, combine fresh arugula, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth and vibrant green, adjusting seasoning with salt and pepper to taste.

In a large bowl, gently toss the cooled potatoes with the arugula pesto until they are well-coated.

Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together perfectly.