Idaho® Potato Caprese Salad

Idaho® Potato Caprese Salad

Gaby Dalkin
Food Blogger
Whats Gaby Cooking

Yield: 6-8 servings



  1. Place the cubes potatoes in a medium sized pot and cover with cold water. The water should just cover all the potatoes by about 1 inch.
  2. Cook the potatoes over medium high heat until they are fork tender, about 15 minutes.
  3. Remove the potatoes from the heat and drain with a colander. Run cold water over the drained potatoes and let them cool.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar and garlic until emulsified. Season with salt and pepper and set aside.
  5. Transfer the potatoes to a large bowl and drizzle with the olive oil.
  6. Add the chopped basil, mozzarella and cherry tomatoes and gently toss to combine. Season with salt and pepper as needed.
  7. Drizzle the balsamic crème on top if desired and serve immediately.