Potato salad with tomato pesto and mozzarella is a fresh and flavorful dish, perfect for summer days or a light and tasty lunch. This recipe combines the softness of potatoes with the creaminess of pesto. The fresh taste of tomatoes and the delicacy of mozzarella create a balance of flavors that will delight your palate. Easy to prepare and ideal to serve as an appetizer, main course, or unique dish. A versatile dish for any occasion, also great to take to the beach, mountains, or office. If you like recipes with potatoes, try the yeast-free potato flatbread, the potato pie, the melting potato cakes, the baked potato frittata.
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OTHER RECIPES WITH POTATOES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Steam Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing the potato salad with tomato pesto and mozzarella
- 1.32 lbs potatoes
- 2 tomatoes (or 1 lb cherry tomatoes)
- 3 mozzarella cheeses
- 3 tablespoons Genovese pesto
- to taste salt and pepper
- 3 tablespoons extra virgin olive oil
- A few leaves basil
Tools
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- Pressure Cooker
- Steamer Basket
Steps for preparing the potato salad
Peel the potatoes, wash them, and cut them into pieces. Steam or boil them. In a pressure cooker, it will take 15 minutes. Place them in a salad bowl. Season with pesto, salt, pepper, and a drizzle of oil, and let cool.
Wash the tomatoes and cut them into pieces. You can use any tomato you like, even cherry tomatoes. Add them to the potatoes once they’re cooled. Also, cut the mozzarella into cubes and add it.
Finish with fresh torn basil and, if you like, some grated lemon zest. Give it a good mix and serve.
Storage and Variations
Store the salad in the fridge for a day.
VARIATIONS
Potato Salad with Arugula and Walnut Pesto: substitute the classic basil pesto with arugula and walnut pesto for a more intense and slightly spicy flavor.
Potato Salad with Sun-Dried Tomatoes and Feta: instead of mozzarella, use feta for a stronger taste and add sun-dried tomatoes for a Mediterranean touch.
Potato Salad with Grilled Vegetables: enrich the recipe with grilled zucchini, peppers, and eggplants for a richer and more colorful version.
Potato Salad with Chickpeas and Mint Pesto: add chickpeas for higher protein content and replace basil pesto with mint pesto for a unique freshness.
Potato Salad with Olives and Capers: for a more intense flavor, add black olives and capers, which perfectly complement the tomato and pesto.
