Caprese Potato Salad: A Fresh & Flavorful Summer Side

This Caprese Potato Salad combines the best of Italian flavors with the comfort of a classic potato salad! Inspired by the iconic Caprese salad—tomatoes, fresh mozzarella, and basil—this dish adds tender potatoes and a tangy balsamic glaze for a hearty yet refreshing side. Perfect for picnics, BBQs, or a light lunch, this recipe is a crowd-pleaser that’s as easy to make as it is delicious.

What makes this dish special? The creamy mozzarella balances the acidity of cherry tomatoes, while the basil adds a fragrant freshness. Tossed with a simple olive oil and balsamic dressing, this potato salad is a vibrant upgrade from the traditional mayo-heavy versions. Whether you’re serving it at a party or enjoying it solo, this salad is a guaranteed hit!

Why This Caprese Potato Salad Recipe Works

1. Simple, Fresh Ingredients: This recipe relies on high-quality staples like ripe cherry tomatoes, fresh mozzarella, and basil. No obscure spices or complicated steps—just pure, vibrant flavors.

2. No Mayo, No Problem: Unlike traditional potato salads, this version skips the mayo, making it lighter and perfect for outdoor gatherings where refrigeration might be limited.

3. Customizable: Add grilled chicken for a protein boost, swap regular potatoes for sweet potatoes, or drizzle with pesto for extra herbaceousness. The possibilities are endless!

What’s In Caprese Potato Salad?

Here’s what you’ll need to make this colorful dish:

• Baby Potatoes: Creamy and tender, they hold their shape well when boiled.
• Cherry Tomatoes: Sweet and juicy, adding a burst of freshness.
• Fresh Mozzarella: Creamy and mild, balancing the acidity of the tomatoes.
• Basil: The star herb, lending a peppery, aromatic note.
• Olive Oil & Balsamic Vinegar: A simple dressing that enhances the flavors.
• Garlic: For a subtle kick.
• Salt & Pepper: To season everything perfectly.

How To Make Caprese Potato Salad

This recipe comes together in just 30 minutes with minimal effort. Here’s how:

Step 1: Cook the Potatoes

1. Rinse and halve 1.5 lbs of baby potatoes. Boil in salted water for 12-15 minutes until fork-tender. Drain and let cool slightly.

Step 2: Prep the Caprese Ingredients

1. Halve 1 cup of cherry tomatoes.
2. Tear 8 oz of fresh mozzarella into bite-sized pieces.
3. Thinly slice ¼ cup of fresh basil leaves.

Step 3: Assemble the Salad

1. In a large bowl, combine the warm potatoes, tomatoes, mozzarella, and basil.
2. Drizzle with 3 tbsp olive oil, 1 tbsp balsamic vinegar, and 1 minced garlic clove. Toss gently.
3. Season with salt and pepper to taste.

Step 4: Serve

1. Transfer to a serving dish and drizzle with extra balsamic glaze if desired.
2. Serve warm or at room temperature.

Sides for Caprese Potato Salad

Pair this salad with:

• Grilled Lemon Herb Chicken: A protein-packed main.
• Garlic Bread: For soaking up the balsamic dressing.
• Arugula Salad: Adds a peppery contrast.
• Charcuterie Board: For a full Italian-inspired spread.

Recipe FAQ’s

Can I Make This Ahead?

Yes! Assemble up to 4 hours in advance, but add basil just before serving to prevent wilting.

Can I Use Regular Potatoes?

Absolutely. Yukon Gold or red potatoes work well—just cut them into even chunks.

Is There a Vegan Version?

Swap mozzarella for vegan cheese or creamy avocado chunks.

Other Recipes To Try

• Watermelon Caprese Skewers: A fun, bite-sized twist on the classic.
• Greek Potato Salad: A Zesty, Mediterranean Twist on a Classic.
• Pesto Pasta Salad: Another no-mayo crowd-pleaser.
• Bacon Ranch Potato Salad: The Ultimate Crowd-Pleaser!
• Grilled Peach & Burrata Salad: Sweet, savory, and unexpected.
• Creamy Pesto Potato Salad: A Fresh Twist on a Classic
• Herbed Potato & Green Bean Salad: A French-inspired side.

Caprese Potato Salad

This vibrant potato salad combines creamy mozzarella, sweet tomatoes, and fresh basil with tender potatoes and a tangy balsamic dressing. Perfect for summer gatherings!

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Course: Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 220kcal

Equipment

Medium Saucepan

Heatproof Bowl

Whisk

Ingredients

• 1.5 lbs 680g baby potatoes, halved
• 1 cup cherry tomatoes halved
• 8 oz 225g fresh mozzarella, torn
• ¼ cup fresh basil thinly sliced
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 garlic clove minced
• Salt & pepper to taste
• Balsamic glaze optional, for drizzling

Instructions

• Boil potatoes in salted water until tender (12-15 mins). Drain and cool slightly.
• In a large bowl, combine potatoes, tomatoes, mozzarella, and basil.
• Whisk together olive oil, balsamic vinegar, garlic, salt, and pepper. Pour over salad and toss gently.
• Drizzle with balsamic glaze if desired. Serve warm or at room temperature.

Notes

• Make Ahead: Store dressed salad (without basil) in the fridge for up to 4 hours.
• Vegan Option: Substitute mozzarella with avocado or vegan cheese.
• Add-Ins: Try olives, roasted red peppers, or prosciutto for extra flavor.
• Potato Tip: Don’t overcook—potatoes should hold their shape when tossed.
• Serving Suggestion: Top with toasted pine nuts for crunch.

Nutrition

Serving: 150g | Calories: 220kcal | Carbohydrates: 18g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 180mg | Potassium: 450mg | Fiber: 2g | Sugar: 3g

Enjoy your Caprese Potato Salad! Tag us on social media if you try it—we’d love to see your creations!

For more see our 18 Delicious Potato Salad Recipes Perfect for Summer Gatherings