PESTO CAPRESE POTATO SALAD RECIPE - (4.6/5)

Pesto Caprese Potato Salad Recipe - (4.6/5) image

Provided by LRay

Number Of Ingredients 15

SALAD:
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
EASY PESTO:
2 cups firmly packed fresh basil leaves
2 garlic cloves
1/4 cup pine nuts
2/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

SALAD: 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. EASY PESTO: Pulse basil leaves, garlic cloves, and pine nuts in a food processor until coarsely chopped. Add olive oil; process until smooth. Stir in Parmesan cheese, kosher salt, and freshly ground black pepper.