Search This Blog

Monday, April 4, 2011

Potato salad with pesto and mozzarella

Something easy to throw together and a nice way to use up any additional pesto you may have. Combining boiled potatoes with the delicious sauce and balancing with fresh cherry tomatoes, tangy capers and mozzarella cheese creates a wonderful combination of flavors. Flavors that remind one of Italy, of sun-bathed hills and of the lovely spring outside.

Ingredients (serves 2):
  • 600-700 g potatoes
  • 250 g cherry tomatoes
  • 3-4 tablespoons of green pesto (half a small jar)
  • 2 tablespoons capers
  • 1 piece of mozzarella (125 g)

Peel the potatoes and cut them into rustic chunks. Put them in salted water and place over medium heat source:

Boil them for 20-25 minutes until you can easily drive a fork through one of them, but they're still firm enough not to break when you do it. Meanwhile, prepare the rest:

Cut the cherry tomatoes into halves or quarters (depending how big they are) and the mozzarella into 8 slices:
When the potatoes are boiled drain them, mix with the pesto and transfer to serving plates. Garnish with the tomatoes and mozzarella and sprinkle the capers on top. That's it, you're done. Now you can dig in! :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...