Caprese Potato Salad
Ingredients:
- fresh basil - 1 cup packed
- extra virgin olive oil - 1/4 cup
- pine nuts or other nut - 1/4 cup
- plain Greek yogurt - 3/4 cup
- Parmesan Cheese - 1/4 cup
- black pepper - 1/2 tsp
- salt - 1/2 tsp
- lemon juice - 1 1/2 tsp
- red potatoes, washed, dried, cubed - 3 pounds
- grape tomatoes - 1 container
- fresh mozzarella cheese, cubed - 1 chunk
Instructions:
Add potatoes to a pot of boiling water, cook for 8 minutes. DO NOT OVERCOOK. Drain, run cold water over potatoes to stop cooking, drain well. While cooking potatoes, prepare pesto.
Pesto -- in a food processor, pulse to chopped everything up, basil, pine nuts, Parmesan cheese, black pepper and salt. Add lemon juice, start processing. Slowly add 1/4 cup olive oil (may need more) while mixing, ingredients should start to come together like a paste. Turn processor off, scrape down sides. Add yogurt, process for 30 seconds or until completely combined.
In a serving bowl, combine potatoes, tomatoes, mozzarella, pour pesto over top. With a spatula, CAREFULLY (DO NOT smash potatoes) fold pesto and potatoes together, making sure to coat evenly.
Cover, place in refrigerator for at least an hour before serving.
