Rating: 4 stars
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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."

Georgia Johnson, Austin, TX
Recipe by Southern Living June 2013

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Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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