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Categories:Viewed: 97 - Published at: 4 years ago
Ingredients
- 2 pounds baby yellow potatoes, halved
- 6 ounces grape or cherry tomato halves
- 6 ounces fresh mozzarella cheese, cut into bite-size pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Method
- Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 8 to 10 minutes or until tender. Drain; rinse under cold running water. Gently toss together potatoes, Easy Pesto, tomato halves, mozzarella cheese, kosher salt, and freshly ground black pepper. Refrigerate in an airtight container up to 1 week.
