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Pesto Potato, Tomato and Fresh Mozzarella Salad Recipe

   
 

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     Pesto Potato, Tomato and Fresh Mozzarella Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   10 min

Ingredients
2 lbs baby potatoes, scrubbed and cut into bite sized pieces
salt for water
1/3 cup pesto
6 oz grape/cherry tomatoes cut in half lengthwise
3 oz fresh mozzarella, cut into thin strips
1/2 tsp kosher salt
1/2 tsp pepper
 

Instructions
Place the potato pieces in a large pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, but not falling apart. Drain the potatoes and run them under cold water to stop further cooking. Place the potatoes in a serving bowl and gently toss with pesto until well combined. Gently toss with tomatoes and mozzarella with the potatoes. Season with salt and pepper to taste. Serve or refrigerate, covered, until ready to serve.


Originally Submitted
6/7/2012





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