Potato salad

Name: Potato salad
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 750 g Potatoes; 1 small onion or shallot; 50 g green olives without stone; 1 Pot of basil; 1/2 bunch Chives; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 1 package (125 g e) Mozzarella balls; 175 g cherry tomatoes

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

750 g Potatoes
1 small onion or shallot
50 g green olives without stone
1 Pot of basil
1/2 bunch Chives
3-4 Tbsp White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
1 package (125 g e) Mozzarella balls
175 g cherry tomatoes

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for 20-25 minutes. Rinse potatoes under cold water, drain and peel. Quarter potatoes lengthwise and let them cool down a little. Meanwhile peel and finely dice the onion. Chop olives finely, except for 3 pieces.
2
Wash basil and chives, dab dry and chop finely, except for a little for garnishing. Mix vinegar, salt and pepper. Add the oil at the end. Stir in chopped olives, herbs and onion. Mix the marinade with the potatoes and let it stand for about 20 minutes. Drain the mozzarella balls. Wash the tomatoes, drain and cut in half. Fold the mozzarella balls and tomato halves into the potato salad. Season salad with salt and pepper and arrange on a plate.
3
Mix the marinade with the potatoes and let it stand for about 20 minutes. Drain the mozzarella balls. Wash the tomatoes, drain and cut in half. Fold the mozzarella balls and tomato halves into the potato salad. Season salad with salt and pepper and arrange on a plate. Serve garnished with basil and remaining olives