Creamy Pesto Caprese Potato Salad
Equipment
Ingrediënten
- 1 cup packed fresh basil
- Extra Virgin Olive oil about 1/4 cup
- ¼ cup pine nuts or other nuts
- ¾ cup plain greek yogurt
- ¼ cup Parmesan cheese
- ½ tsp black pepper
- ½ tsp salt
- ½ TBS lemon juice
- 3 lbs red potatoes washed dried, and cubed
- 1 container grape tomatoes
- 1 chunk fresh mozzarella cubed
Instructies
- 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!
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