Pesto Caprese Potato Salad

From the kitchen of Georgia Johnson, thecomfortofcooking.com, Austin, TX "This is my go-to summer dish, full of vibrant Mediterranean flavors. Fresh pesto is best."

Yield: Makes 6 servings
Recipe from Southern Living

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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

Preparation

  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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