Creamy Caprese Potato Salad
Creamy Caprese Potato Salad combines tender red potatoes, juicy tomatoes, fresh mozzarella, and homemade basil pesto. Greek yogurt creates a lighter, creamy dressing for this colourful Italian-inspired side dish.
Equipment
- Food processor
- Large mixing bowl
- large saucepan
- Silicone spatula
- strainer
Ingredients
For the Creamy Pesto
- 1 cup Fresh Basil Leaves firmly packed
- ¼ cup Pine Nuts
- ¼ cup Parmesan Cheese grated
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper freshly ground
- ½ tablespoon Fresh Lemon Juice
- ¼ cup Extra-Virgin Olive Oil
- ¾ cup Plain Greek Yogurt
For the Potato Salad
- 3 pounds Red Potatoes cut into 1-inch cubes
- 1 pint Grape Tomatoes halved
- 8 ounces Fresh Mozzarella cut into cubes
Instructions
For the Creamy Pesto
- Place the basil, pine nuts, Parmesan cheese, salt, and black pepper in a food processor.
- Pulse several times until the ingredients are finely chopped.
- Add the lemon juice.
- Process continuously while slowly pouring in the olive oil.
- Stop the food processor and scrape down the sides.
- Add the Greek yogurt.
- Process for approximately 30 seconds until the dressing is smooth and evenly combined.
For the Potato Salad
- Bring a large saucepan of water to a boil.
- Add the cubed potatoes and cook for 8 to 10 minutes until fork-tender but still firm.
- Drain the potatoes in a strainer.
- Rinse them briefly under cold water to stop the cooking process.
- Let the potatoes drain and cool completely.
- Transfer the cooled potatoes to a large mixing bowl.
- Add the halved grape tomatoes and cubed mozzarella.
- Spoon the creamy pesto over the salad.
- Fold everything together gently with a silicone spatula until evenly coated.
- Cover the bowl and refrigerate for at least 1 hour.
- Stir gently before serving.
Notes & Wine Advice
Serving Suggestions
Serve this potato salad chilled alongside grilled chicken, steak, salmon, burgers, or vegetable skewers. It is also suitable for picnics, barbecues, summer lunches, and buffet meals. Garnish it with fresh basil leaves immediately before serving.Recipe Notes
Cook the potatoes only until fork-tender. Overcooked potatoes can break apart when folded into the dressing. Let them cool and drain thoroughly because excess water will make the creamy pesto thin. Fold the ingredients together gently to avoid crushing the potatoes and tomatoes.Variations
Replace the pine nuts with walnuts, almonds, or cashews. Small mozzarella pearls can be used instead of cubed mozzarella. Add baby spinach, arugula, roasted peppers, red onion, or chopped cucumber for extra colour and texture.Make-Ahead and Storage
Prepare the salad several hours before serving so the flavours have time to develop. Store it covered in the refrigerator and use it within three days. If the dressing thickens considerably, loosen it with a spoonful of Greek yogurt or a small splash of olive oil.Wine Advice
A crisp Pinot Grigio complements the basil, tomatoes, and fresh mozzarella. A dry Sauvignon Blanc is another refreshing choice for serving this salad at a summer barbecue.Nutrition values
Serving: 1 cup | Calories: 330 kcal | Carbohydrates: 39 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 5 g | Sodium: 350 mg | Sugar: 4 g