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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g baby jersey potatoes
  • 2 Tbsp green pesto
  • 1 Tbsp extra virgin olive oil
  • 1 garlic clove minced
  • Juice and grated zest of ½ lemon
  • 100 g mini mozzarella balls
  • Chopped basil leaves
  • Salt & pepper

Method
 

  1. 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.
  2. Meanwhile, in a bowl, mix the pesto, garlic, olive oil, lemon zest and juice. Add the mozzarella balls, toss well and set aside.
  3. When the potatoes are cooked, drain and put them in a serving bowl.
  4. Add the mozzarella mixture, including the marinade and toss gently. Season to taste.
  5. Cover with a plate or lid and rest for 5 minutes until the cheese melts over the potato pieces.
  6. Serve warm with chopped parsley leaves.