Creamy Pesto Caprese Potato Salad

Steps to make

1. 1

   Cook potatoes

   8 min
   

   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.

2. 2

   Prepare pesto

   3 min
   

   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.

4. 3

   Make dressing

   1 min
   

   Add ¾ cup of Greek yogurt to the food processor and process for 30 seconds until completely combined.

5. 4

   Combine potatoes, tomatoes, mozzarella, and pesto dressing

   2 min
   

   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.

6. 5

   Chill

   

   Chill the salad in the refrigerator for 1 hour.

7. 6

   Serve

   

   Serve chilled.