Mozzarella potato salad

Name: Mozzarella potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg hardboiled. Potatoes; 3 tablespoons (30 g) Sesame; 1 medium onion; 2 Garlic cloves; 2 bunch/pot of basil; 50 g Parmesan cheese; 4-5 Tbsp Oil (e.g. olive oil); 4-5 Tbsp White wine vinegar; 7-10 Tbsp salt, white pepper; 250 g Mozzarella cheese; 2 medium-sized tomatoes

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg hardboiled. Potatoes
3 tablespoons (30 g) Sesame
1 medium onion
2 Garlic cloves
2 bunch/pot of basil
50 g Parmesan cheese
4-5 Tbsp Oil (e.g. olive oil)
4-5 Tbsp White wine vinegar
7-10 Tbsp salt, white pepper
250 g Mozzarella cheese
2 medium-sized tomatoes

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Then rinse and peel. Let the potatoes cool down
2
Roast sesame seeds without fat. Peel onion and garlic. Dice both. Wash basil and pluck except for something to garnish. Chop half of the Parmesan cheese. Chop very finely with basil, 2 tbsp. sesame and garlic (e.g. in a universal chopper). Add oil little by little. Mix with vinegar and 2-3 tbsp. water, season. Fold in onion
3
Drain the mozzarella. Cut the potatoes and mozzarella into slices. Clean, wash and seed the tomatoes. Dice tomatoes. Mix prepared salad ingredients and marinade. Leave to stand for a good 30 minutes
4
Serve the salad. Slice the rest of the Parmesan cheese into shavings. Sprinkle with 1 tablespoon of sesame seeds and garnish with the remaining basil