New potatoes with mozzarella
28 Jul 2025
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
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
- 450g baby jersey potatoes
- 2 Tbsp green pesto
- 1Tbsp extra virgin olive oil
- 1 garlic clove, minced
- Juice and grated zest of ½ lemon
- 100g mini mozzarella balls
- Chopped basil leaves
- Salt & pepper
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Side - Supper
- Cuisines: - Italian
- Occasions: - Barbecue - Parties - Sunday Lunch
- Ingredients: - Dairy - Roots & Bulbs
- Health and Diet: - Egg Free - Gluten Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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