Pesto Potato, Tomato & Fresh Mozzarella Salad Recipe
Ingredients
- Other potato salad recipes with pesto:
- Bitchinâ Cameroâs Pesto & Smoked Salmon Potato Salad
- Dani Spiesâ Rustic Pesto Potato Salad
- Coconut & Limeâs Radish Pesto Potato Salad
- The Not So Skinny Kitchenâs Pesto Potato Salad
- Pesto Potato, Tomato & Fresh Mozzarella Salad
- 2 lbs. baby potatoes (Yukon or red-skinned), scrubbed and cut in bite-sized pieces
- Salt for the water
- 1/3 cup Lemon & Almond Basil Pesto, or your favorite pesto
- 6 oz. grape or cherry tomatoes, cut in half lengthwise
- 3 oz. fresh mozzarella, cut into thin strips
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1289g | |
| Calories 1663 | |
| Calories from Fat 756 | 45% |
| Total Fat 89.39g | 112% |
| Saturated Fat 72.84g | 291% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1787mg | 74% |
| Potassium 4232mg | 121% |
| Total Carbs 194.04g | 52% |
| Dietary Fiber 38.6g | 129% |
| Sugars 47.7g | 32% |
| Protein 42.07g | 67% |
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