Pesto Caprese Potato Salad

Name: Pesto Caprese Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams baby yellow potatoes, halved; 1 teaspoons freshly ground black pepper; 170 grams grape or cherry tomato halves; 170 grams fresh mozzarella cheese, cut into bite-size pieces; 1 teaspoons kosher salt; 118 milliliters Easy Pesto

Pesto Caprese Potato Salad is a gluten free, fodmap friendly, and vegetarian recipe with 6 servings. One serving contains 287 calories, 11g of protein, and 14g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a budget friendly side dish for The Fourth Of July. If you have baby potatoes, easy pesto, mozzarella cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Ground Black Pepper