Pesto Caprese Potato Salad

Ingredients

• 2 pounds baby potatoes yellow halved
• 0.5 teaspoon pepper black freshly ground
• 6 ounces cherry tomato halves 
• 6 ounces mozzarella cheese fresh cut into bite-size pieces
• 0.5 teaspoon kosher salt 
• 0.5 cup easy pesto 

Equipment

• dutch oven

Directions

1. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 8 to 10 minutes or until tender.
2. Drain; rinse under cold running water. Gently toss together potatoes, Easy Pesto, tomato halves, mozzarella cheese, kosher salt, and freshly ground black pepper. Refrigerate in an airtight container up to 1 week.