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.
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