Pesto Potato, Tomato & Fresh Mozzarella Salad

• 2 pounds Baby Potatoes (such As Yukon Gold Or Red-skinned), Cut Into Bite-sized Pieces
• 1/3 cups Basil Pesto (your Favorite Kind)
• 6 ounces, weight Grape Or Cherry Tomatoes, Cut In Half Lengthwise
• 3 ounces, weight Fresh Mozzarella, Cut Into Thin Strips
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper

1. Place the potato pieces in a large pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, but not falling apart. Drain the potatoes and run them under cold water to stop further cooking.
2. Place the potatoes in a serving bowl and gently toss with pesto until well combined. Gently toss with tomatoes and mozzarella with the potatoes. Season with salt and pepper to taste. Serve or refrigerate, covered, until ready to serve.

potatoes, basil, weight grape, mozzarella, kosher salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/salads/pesto-potato-tomato-fresh-mozzarella-salad/ (may not work)