Pesto Caprese Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the kitchen of Georgia Johnson, , Austin, TX This is my go-to summer dish, full of vibrant Mediterranean flavors. Fresh pesto is best. Ingredients:
2 pounds baby yellow potatoes, halved |
1/2 to 3/4 cup easy pesto |
6 ounces grape or cherry tomato halves |
6 ounces fresh mozzarella cheese, cut into bite-size pieces |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 8 to 10 minutes or until tender. Drain; rinse under cold running water. Gently toss together potatoes, Easy Pesto, tomato halves, mozzarella cheese, kosher salt, and freshly ground black pepper. Refrigerate in an airtight container up to 1 week.
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