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Caprese Potato Salad

A bright and fresh potato salad recipe, this twist on the classic caprese is bursting with fresh mozzarella, basil and arugula. 
Course Side Dish, Sides
Cuisine American
Keyword potato salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 265kcal
Author Liz DellaCroce



  • 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.


Serving: 1cup | Calories: 265kcal | Carbohydrates: 19.6g | Protein: 10.2g | Fat: 15.9g | Saturated Fat: 6.9g | Monounsaturated Fat: 9g | Cholesterol: 30mg | Sodium: 323mg | Fiber: 3g | Sugar: 5.1g