Options

Format:
Include:
PRINT
See more
Pesto Caprese Potato Salad

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."

Southern Living JUNE 2013

  • Yield: Makes 6 servings

Ingredients

  • 6 ounces fresh mozzarella cheese, cut into bite-size pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

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.

advertisement

Go to full version of

Pesto Caprese Potato Salad recipe

advertisement