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Quick Spring Potato Salad

Denise Browning
In just 30 minutes, you could be enjoying this nutritious, gluten-free spring fingerling potato salad tossed with pesto, lemon juice, bright spices, sweet tomatoes, artichokes, and fresh mozzarella.
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Course Side
Servings 6 servings


  • 2 lbs. mixed fingerling potatoes washed and cut into halves
  • 1 tablespoon plus ½ teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon crushed red pepper
  • 1/3 cup store-bought pesto sauce
  • 1 14-ounce can whole artichoke hearts, drained (about 8-10 artichokes)
  • 8 sweet tomatoes or yellow grape tomatoes
  • 1/3 cup fresh mozzarella pearls
  • 5 fresh basil leaves


  • Place potatoes in a large pot. Add enough cold water to cover by 3 inches. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 12-15 minutes. Drain in a colander and let cool slightly.
  • Meanwhile, in a large bowl, whisk olive oil, lemon juice, ½ teaspoon salt, cumin, and chili powder until homogeneous. Stir in the crushed red pepper and pesto sauce, and mix well. Add potatoes and toss to coat.
  • Place tossed potatoes onto a serving platter and arrange artichokes hearts, tomatoes, and mozzarella pearls on top and sides. Cover and chill in the refrigerator. Right before serving, garnish with basil leaves. Enjoy!


Can be made 1 day ahead.