Ingredients
2 lbs mixed fingerling potatoes (or baby red potatoes)
1 can whole artichoke hearts, drained and quartered
8 grape tomatoes, halved
1/3 cup fresh mozzarella pearls
5 fresh basil leaves, torn
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp Dijon mustard
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1/3 cup pesto sauce (store-bought or homemade)
Instructions
1-Cook the potatoes: Rinse, halve, and boil in salted water for 12-15 minutes until fork-tender; drain and cool slightly.
2-Prepare the dressing: Whisk olive oil, lemon juice, Dijon mustard, cumin, chili powder, and crushed red pepper; stir in pesto until smooth.
3-Assemble the salad: Gently toss warm potatoes with dressing, artichoke hearts, grape tomatoes, and mozzarella pearls.
4-Let flavors meld: Let salad sit for at least 15 minutes to allow potatoes to absorb flavors.
5-Finish and serve: Garnish with fresh basil leaves and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Start potatoes in cold salted water so they cook evenly and season from the inside out.
💡 Cut potatoes into uniform pieces to ensure they all finish cooking at the same time.
💡 Let the salad rest for at least 15 minutes after dressing so the potatoes soak up all the herby goodness.
- Prep Time: 10 minutes
- Resting Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 232 kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 8mg