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

Cook Time: 15

Total Time: 30

Servings:

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