in my kitchen | frisée & potato pesto salad

so, okay. this is basically another version of potato salad but it's more other stuff than it is just potatoes so i'm not sure if it actually qualifies.

but regardless, it's really good. and easy to make.

frisee and potato pesto salad

the bounty of color.

first, the what:

(serves 4)

1 lb red potatoes, halved

1/2 pint zima tomatoes, halved

1/2 pint grape tomatoes, halved

1 head (or bulb or whatever they call it) of frisée

4 oz fresh unsalted mozzarella, cubed

3 tbsp pesto (homemade or pre-made); i used this.

juice of one lemon

maldon sea salt

crushed black pepper

nothing better than fresh cheese, am i right?

seriously, the best packaged pesto i've ever tried. and that's coming from a homemade-pesto-only snob.

and now, the how:

in a large sauce pan, cover the potatoes with cold water and bring to a boil. after the water comes to a boil, cook for six minutes. drain and let cool. (you don't want them completely cooked because they are going to continue to cook in the skillet.)

before serving, in a cast-iron skillet, fry the cooked potatoes in some butter or olive oil. it should go without saying that i prefer butter. once the potatoes are browned to your liking, transfer them to a serving bowl. add the pesto to the warm potatoes; they soak up more flavor that way. add the rest of the ingredients and toss. do a taste test. add salt and pepper to your liking. 

serve and enjoy!