Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, potato and mozzarella salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Potato and Mozzarella Salad is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Potato and Mozzarella Salad is something which I have loved my entire life. They’re nice and they look fantastic.
I have waxed on (and on) about my love of potato salad; I've shared half a dozen recipes for lighter, fresher potato salads here, many starting with a moment of improvisation with what is in season. Why do I love it potato salad much? Potato salad is quick, it easily feeds a crowd, and it can be the perfect vessel for seasonal vegetables.
To get started with this recipe, we must prepare a few components. You can have potato and mozzarella salad using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Potato and Mozzarella Salad:
- Prepare 2 small spring potatoes (blanched)
- Make ready 1 small zucchini
- Take 1 handful green salad mix
- Make ready 20 dkg Mozzarella
- Get 1/3 cup peach
- Make ready 1/3 cup cashew
- Prepare 1/3 cup Apricot
- Take 2 celery stem
Gotta love that colorful, fragrant green mix of fresh basil, garlic, pine nuts and Parmesan… beautiful and basil-icious! Other potato salad recipes with pesto: Bitchin' Camero's Pesto & Smoked Salmon Potato Salad Coconut & Lime's Radish Pesto Potato Salad The Not So Skinny Kitchen's Pesto Potato Salad. Storage: Store the tomato, basil, mozzarella salad in the fridge for a day although it is better to consume it immediately. Served: Served with fresh baked bread, greek rusk; perfect salad for all your meals.
Steps to make Potato and Mozzarella Salad:
- Blanch the potato slices for 3-5 minutes.
- Cut all the other vegetables into small cubes. Add the cashews and the cheese.
- Mix, and enjoy with any dressing.
Variations: You can use feta cheese instead of fresh mozzarella or you can use vegan cheese to transform it into a vegan dish! Season the salad with sea salt and pepper to taste. Serve right away with potatoes and your choice of meat dish. Or any other of your favorite dishes. When the potatoes are done cooking, you can remove them to a rimmed baking sheet, and let them cool before adding them to the tomato and mozzarella mixture, and eat the salad cold.
So that’s going to wrap this up with this exceptional food potato and mozzarella salad recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
