Potato, Mozzarella, and Pesto Salad

 Potato, Mozzarella, and Pesto Salad

Ingredients (serves 4):

800g potatoes (new or firm)

200g mozzarella balls (or 2 balls cut into pieces)

3 tablespoons pesto (homemade or store-bought)

A handful of arugula or baby leaves (optional)

100g cherry tomatoes (optional for added freshness)

2 tablespoons olive oil

Salt and pepper

A few fresh basil leaves for garnish

Preparation:

Cooking the Potatoes

Wash the potatoes. Cook them in boiling salted water for 15 to 20 minutes, until tender but firm.

Drain, let cool, then cut them in half or into chunks, depending on their size.

Assembly

In a salad bowl, gently toss the warm potatoes with the olive oil and pesto.

Add the drained mozzarella balls, halved cherry tomatoes (if using), and arugula.

Season lightly with salt and pepper to taste.

Finishing

Garnish with a few fresh basil leaves.

Serve warm or cold, according to your preference.

Tip:

You can add toasted pine nuts for a crunchy touch, or a squeeze of lemon juice for a tangy note.