Potato salad with mozzarella

Name: Potato salad with mozzarella
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g small waxy potatoes; 250 g French beans; 7-10 Tbsp Salt; 75 g red lentils; 200 g cherry tomatoes; 1 (125 g) Confezione Palline di mozzarella; 1/2 (approx. 250 g) Cucumber; 100 g small gherkins (from the jar); 1 collar Chives; 4-5 Tbsp White wine vinegar; 1 TEASPOON coarse mustard; 7-10 Tbsp black pepper; 6 TABLESPOONS Oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g small waxy potatoes
250 g French beans
7-10 Tbsp Salt
75 g red lentils
200 g cherry tomatoes
1 (125 g) Confezione Palline di mozzarella
1/2 (approx. 250 g) Cucumber
100 g small gherkins (from the jar)
1 collar Chives
4-5 Tbsp White wine vinegar
1 TEASPOON coarse mustard
7-10 Tbsp black pepper
6 TABLESPOONS Oil

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes, rinse with cold water and peel the skin. Meanwhile clean and wash the beans and cook them in boiling salted water for about 10 minutes, drain, quench cold and let them cool down. Cook the lentils in boiling salted water at medium heat for 5-8 minutes. Drain. Clean, wash and quarter the tomatoes.
2
Drain mozzarella balls. Clean, wash and quarter the cucumber lengthwise and cut into slices. Drain gherkins and cut into slices. Potatoes, beans. Mix lentils, tomatoes, mozzarella, cucumber and gherkins in a bowl. Wash the chives, dab dry and cut into small rolls. Mix vinegar and mustard. Season with salt and pepper. Whip the oil into the mixture. Stir in chives.
3
Mix vinegar and mustard. Season with salt and pepper. Whip the oil into the mixture. Stir in chives. Mix marinade and salad ingredients. Leave to stand for about 30 minutes. Season to taste again