A bright and fresh potato salad recipe, this twist on the classic caprese is bursting with fresh mozzarella, basil and arugula. Ready in 15 minutes!

Prep
5 mins
Cook
10 mins
Serves
4
Ingredients
8

Equipment

  • Medium bowl

Ingredients

  • 1 package A Little Garlic & Parsley™ Microwave Ready Little Potatoes
  • 1 cup cherry tomatoes or seeded red bell peppers, diced
  • 2 Tbsp olive oil
  • 1/4 cup lemon juice
  • 2 cups arugula
  • 6 oz fresh mozzarella, cubed
  • 1/4 cup basil, minced
  • (To taste) salt and pepper

Instructions

  • Step 1

    Cook little potatoes according to package instructions and place in a large bowl reserving the herb seasoning packet for a later use.

  • Step 2

    When the potatoes are done cooking, allow to cool, remove from tray and cut in half. Place in a medium bowl along with tomato or red bell pepper. Toss with olive oil and lemon juice to coat.

  • Step 3

    Add in arugula, mozzarella and basil then toss to combine once more. Season with salt and pepper to taste before serving.