A bright and fresh potato salad recipe, this twist on the classic caprese is bursting with fresh mozzarella, basil and arugula.
Cook the potatoes according to package instructions and place in a large bowl reserving the herb seasoning packet for a later use.
When the potatoes are done cooking, remove from tray and cut into bite-sized pieces. Place in a medium bowl along with tomato or red bell pepper. Toss with olive oil and lemon juice to coat.
Add in arugula, mozzarella and basil then toss to combine once more. Season with salt and pepper to taste before serving.