Pesto Caprese Potato Salad

Southern Living
From the kitchen of Georgia Johnson,, Austin, TX "This is my go-to summer dish, full of vibrant Mediterranean flavors. Fresh pesto is best."
Makes 6 servings


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2 pounds baby yellow potatoes, halved
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


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.

Created date

April 2013