Name: Pesto potato salad with mozzarella
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 450g baby jersey potatoes; 1.5 Tbsp pesto (approx.); Juice of ½ lemon; 2 Tbsp mini pickled peppadews (optional); ½ cup sun- blushed tomatoes in oil, drained; ½ cup olives (pitted); 1 mozzarella ball, torn into chunks; 1 handful of fresh basil leaves

Pesto potato salad with mozzarella

18 Jul 2018

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

At a summer BBQ or garden party a potato salad is a must. This pesto Potato salad with mozzarella can be served on its own (for vegetarians) or complemented with grilled sausages, steak or just some Parma ham pieces. It can be made in advance and best served cool or at room temperature so it’s ideal for summer picnics and trips too. I added some mini pickled peppadews to the salad which added a nice sharp twist to the flavours (you can get these at Italian delis).

Ingredients

450g baby jersey potatoes
1.5 Tbsp pesto (approx.)
Juice of ½ lemon
2 Tbsp mini pickled peppadews (optional)
½ cup sun- blushed tomatoes in oil, drained
½ cup olives (pitted)
1 mozzarella ball, torn into chunks
1 handful of fresh basil leaves

Instructions

Put the potatoes into a pan of lightly salted water, bring to the boil, then cook for approx 15 minutes, until tender.
Meanwhile, mix 1 Tbsp pesto with the lemon juice.
When the potatoes are cooked, drain and put them back into the pan. Drizzle the pesto mixture over them and toss well. Season to taste with salt and pepper. Add more pesto if you like.
Transfer the potatoes into a serving dish, add the peppadews (if used), olives, tomatoes and mozzarella pieces.
Toss well, season with more pepper and serve or chill for later.