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Pesto potato salad with mozzarella

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).
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g 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

Method
 

  1. Put the potatoes into a pan of lightly salted water, bring to the boil, then cook for approx 15 minutes, until tender.
  2. Meanwhile, mix 1 Tbsp pesto with the lemon juice.
  3. 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.
  4. Transfer the potatoes into a serving dish, add the peppadews (if used), olives, tomatoes and mozzarella pieces.
  5. Toss well, season with more pepper and serve or chill for later.