Pesto-Potato Egg Salad and Mozzarella Pearls
Refresh your classic potato salad with this vibrant mix of gold potatoes, crisp asparagus and creamy mozzarella pearls. Tossed in a basil pesto, it’s a fresh and herby dish that’s perfect for St. Paddy’s Day, spring picnics or light lunches.
6 Serving(s)
Ingredients
- 2 lb. small gold potatoes, quartered
- 1 lb. asparagus, stems trimmed
- 1 cup Full Circle organic basil pesto
- 2 tbsp. Schnucks distilled white vinegar
- 1/3 cup fresh basil, roughly chopped
- 2 small cucumbers, peeled and diced
- 6 hard-boiled eggs, roughly chopped
- 1 (8 oz.) pkg. Galbani mozzarella pearls
Instructions
- In a large pot over medium heat, cover potatoes with water and bring to a boil. Cook until fork-tender, 12–15 minutes. Using a slotted spoon, transfer potatoes to a bowl.
- Bring water back to a boil; add asparagus and cook until bright green, about three minutes. Transfer to a cutting board and let cool enough to be handled. Cut into bite-size pieces.
- In a large bowl, stir together pesto and vinegar until well combined. Season with salt and pepper, if desired. Add potatoes, asparagus, basil, cucumber, egg and mozzarella. Toss to coat and serve immediately.
Chef Tip: Toss warm potatoes with the pesto and vinegar first, then gently fold in the remaining ingredients. The potatoes absorb the dressing while warm, giving the salad deeper flavor without over-mixing the eggs or mozzarella.
Nutrition Facts
400 Calories Per ServingFat: 26gSaturated Fat: 8gCholesterol: 205mgSodium: 533mgCarbohydrates: 27gFiber: 4gSugars: 3gProtein: 19gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe