Caprese Potato Salad. A delicious combination of freshness, flavor, and color that will delight both adults and children!
This recipe is particularly easy and quick to prepare. All you need are some mozzarella balls and a few cherry tomatoes. Add some boiled potatoes and you’re done.
You can prepare it the day before and take it with you to the beach, the pool, or even as a strong>lunchbox for the office.
Try it and maybe personalize it by adding black olives, capers, onion, or other ingredients.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz potatoes, with skin, cooked, boiled
- 10.5 oz cherry tomatoes
- 7 oz cherry mozzarella balls
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste oregano
Tools
- Bowl
- Knife
- Cutting Board
- Wooden Spoon
Steps
Peel the boiled potatoes and cut them into cubes. Place them in a large bowl along with the mozzarella balls.
Wash the cherry tomatoes, cut them into quarters, and add them to the potatoes.
Drizzle with extra virgin olive oil, salt, oregano, and gently mix to combine all the ingredients.
Our caprese potato salad is ready to be enjoyed. Serve it immediately or store it in the fridge.
Enjoy your meal.
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Storage and Tips …
Store in the fridge covered with aluminum foil or with plastic wrap
Consume within 2 days
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