(67 votes, average: 3.79 out of 5)
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A bright and fresh potato salad recipe, this twist on the classic caprese is bursting with fresh mozzarella, basil and arugula. Ready in 15 minutes!
Ingredients
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Preparation
Cook Little potatoes according to package instructions and place in a large bowl reserving the herb seasoning packet for a later use.
When the potatoes are done cooking, allow to cool, remove from tray and cut in half. Place in a medium bowl along with tomato or red bell pepper. Toss with olive oil and lemon juice to coat.
Add in arugula, mozzarella and basil then toss to combine once more. Season with salt and pepper to taste before serving.