New potatoes with mozzarella
This new potatoes with mozzarella and pesto is the perfect warm salad for summer parties and barbecues. It goes really well with grilled chicken, kebabs and sausages. Alternatively, serve it as a vegetarian main dish (it’s quite filling) with a crispy salad on the side.
Ingredients
Method
- Cut the potatoes into bite-sized pieces. Put them in a pan of lightly salted water, bring to the boil, then cook for approx. 15 minutes, until tender.
- Meanwhile, in a bowl, mix the pesto, garlic, olive oil, lemon zest and juice. Add the mozzarella balls, toss well and set aside.
- When the potatoes are cooked, drain and put them in a serving bowl.
- Add the mozzarella mixture, including the marinade and toss gently. Season to taste.
- Cover with a plate or lid and rest for 5 minutes until the cheese melts over the potato pieces.
- Serve warm with chopped parsley leaves.