6oz.grape or cherry tomatoescut in half lengthwise
3oz.fresh mozzarellacut into chunks
1/2tsp.kosher salt
1/2tsp.freshly ground pepper
Instructions
Boil the potato chunks in a large pot of water until they are tender when pierced with a fork, but not falling apart, 8-10 minutes. Drain and rinse under cold water to stop further cooking.
Place the potatoes in a serving bowl and gently toss with pesto until well combined. Gently toss with tomatoes and mozzarella. Season with salt and pepper, to taste.
Serve or refrigerate, covered, until ready to serve.