Fill a large pot with water and bring to a boil.
Add potatoes and cook for 8.
Strain and run cold water over potatoes to stop cooking.
While cooking, prepare the pesto:
In a food processor combine basil, pine nuts, Parmesan cheese, black pepper, and salt.
Pulse a few times to chop everything up.
Once chopped, add lemon juice and start processing.
Slowly add olive oil while mixing, and you will see the ingredients start to come together like a paste/pesto.
I use about 1/4th cup but you might use more or less.
Turn off and scrape down sides.
Add Greek yogurt to food processor, and then process for about 30 seconds or until completely combined.
In a large mixing or serving bowl, combine cooled potatoes, tomatoes, mozzarella, and then add the creamy pesto on top.
Using a spatula, carefully fold the pesto into the potatoes, making sure to coat evenly.
You don’t want to mash the tomatoes or potatoes so do this carefully and slowly.
Once evenly coated, cover and refrigerate for at least an hour.
Serve and enjoy!
