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Creamy Pesto Caprese Potato Salad

Deel op Facebook Print Recipe

Equipment

  • Food processor
  • Large bowl

Ingredients

  • 1 cup packed fresh basil
  • Extra Virgin Olive oil about 1/4 cup
  • 1/4 cup pine nuts or other nuts
  • 3/4 cup plain greek yogurt
  • 1/4 cup Parmesan cheese
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 TBS lemon juice
  • 3 lbs red potatoes washed dried, and cubed
  • 1 container grape tomatoes
  • 1 chunk fresh mozzarella cubed

Instructions

  • Fill a large pot with water and bring to a boil.
  • Add potatoes and cook for 8.
  • Strain and run cold water over potatoes to stop cooking.
  • While cooking, prepare the pesto:
  • In a food processor combine basil, pine nuts, Parmesan cheese, black pepper, and salt.
  • Pulse a few times to chop everything up.
  • Once chopped, add lemon juice and start processing.
  • Slowly add olive oil while mixing, and you will see the ingredients start to come together like a paste/pesto.
  • I use about 1/4th cup but you might use more or less.
  • Turn off and scrape down sides.
  • Add Greek yogurt to food processor, and then process for about 30 seconds or until completely combined.
  • In a large mixing or serving bowl, combine cooled potatoes, tomatoes, mozzarella, and then add the creamy pesto on top.
  • Using a spatula, carefully fold the pesto into the potatoes, making sure to coat evenly.
  • You don't want to mash the tomatoes or potatoes so do this carefully and slowly.
  • Once evenly coated, cover and refrigerate for at least an hour.
  • Serve and enjoy!
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Course; Cheese / Nuts / Salad