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Pesto Caprese Potato Salad


This potato salad is perfect on a hot day when basil and tomatoes are fresh. Make extra of the Easy Pesto and use it to marinate chicken, or on pasta.

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Rate this recipe 4.6/5 (23 Votes)


  • SALAD:
  • 2 pounds baby yellow potatoes, halved
  • 1/2 to 3/4 cup Easy Pesto
  • 6 ounces grape or cherry tomato halves
  • 6 ounces fresh mozzarella cheese, cut into bite-size pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups firmly packed fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 2/3 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


Servings 6
Adapted from


Step 1

Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 8 to 10 minutes or until tender. Drain; rinse under cold running water. Gently toss together potatoes, Easy Pesto, tomato halves, mozzarella cheese, kosher salt, and freshly ground black pepper. Refrigerate in an airtight container up to 1 week.

Pulse basil leaves, garlic cloves, and pine nuts in a food processor until coarsely chopped. Add olive oil; process until smooth. Stir in Parmesan cheese, kosher salt, and freshly ground black pepper.


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