I love Caprese salad and I love potato salad, so is it any wonder that I adore this Creamy Pesto Caprese Potato Salad. It is a delicious salad to bring to your next picnic or potluck dinner.
To make this, start by bringing potatoes to a boil. As the potatoes are cooking, prepare the pesto by blitzing ingredients in a food processor. Add Greek yogurt to the pesto and blitz until completely combined. Assemble the salad by combining cooled potatoes, tomatoes, and mozzarella. Add the creamy pesto dressing on top. Carefully fold the pesto into the potatoes, making sure to coat evenly. Chill in the refrigerator until ready to serve.
To make my version of Creamy Pesto Caprese Potato Salad, you will need the following ingredients:
Bring a large pot of water to a boil. Add 3 pounds of cubed potatoes and cook for 8 minutes. Drain and run under cold water to stop the potatoes cooking.
Combine 1 cup of basil, ¼ cup of pine nuts, ¼ cup of Parmesan cheese, salt, and black pepper in a food processor. Pulse a few times. Once ingredients are chopped and combined, add lemon juice and start processing. Slowly add olive oil while mixing until the ingredients start to come together like a paste/pesto.
Add ¾ cup of Greek yogurt to the food processor and process for 30 seconds until completely combined.
Combine the cooled potatoes, tomatoes, and mozzarella in a large salad bowl. Spoon the creamy pesto on top. Use a spatula to carefully fold the pesto into the potato mixture and make sure the ingredients are coated evenly with the dressing.
Chill the salad in the refrigerator for 1 hour.
Serve chilled.
This Creamy Pesto Caprese Potato Salad is a delicious picnic or potluck dish! Try it out soon, and please come back to leave a review with your thoughts.
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