Sunday, April 7, 2013

Caprese Potato Salad

I've made this super delicious, extremely simple potato salad a few times lately. It changes every time, but below are some simple guidelines for a really excellent side or main dish (I like it served over fresh salad greens or baby kale as a lunch salad). I took it to a potluck and it was  a total hit- with several recipe requests. Well, here ya go!

Caprese Potato Salad.


6-8 medium large red skinned potatoes- peeled, diced and boiled al dente.
4 scallions, ends trimmed off and thinly sliced
3 handfuls of cherry tomatoes, halved
4 heaping tablespoons prepared pesto
2/3 cup fresh mozzarella (I just tore it off of a bigger chunk, but you could dice it or use those small, fresh mozzarella balls- whatever you've got on hand)
EVOO, salt and pepper to taste


Boil the potatoes and rinse  in cold water- let cool almost completely. (If you want to expediate this cooling process, after you rinse them, spread them in a single layer on a baking sheet and put them in the 'fridge to cool.)

Meanwhile, chop the scallions and half the tomatoes. Reserve. Tear the mozzarella and add it to the tomatoes/onions. 

Once the potatoes are cooled, drizzle with EVOO and sprinkle with the salt and pepper. 
Add the potatoes to a large bowl. 
Add the onions, tomatoes, mozzarella and pesto. Toss until evenly coated. 
Taste- add S&P as needed. 

(Excellent to make ahead- just might have to add a little olive oil and re-toss before serving.)


No comments:

Post a Comment