Salad of two kinds of potatoes with colourful tomatoes, buffalo mozzarella and small black olives

Name: Salad of two kinds of potatoes with colourful tomatoes, buffalo mozzarella and small black olives
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g new potatoes; 500 g blue potatoes; 7-10 Tbsp Salt; 3 Shallots; 100 g black olives without stone; 5 TABLESPOONS Red wine vinegar; 3 TABLESPOONS demerara sugar; 8 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 125 g green tomatoes; 125 g yellow cherry tomatoes; 125 g cherry tomatoes; 7-10 Tbsp Basil; 4 (125 g each) Balls Buffalo mozzarella; 7-10 Tbsp coarse pepper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

vegetarian,very easy,Salad,Vegetables,Potatoes

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g new potatoes
500 g blue potatoes
7-10 Tbsp Salt
3 Shallots
100 g black olives without stone
5 TABLESPOONS Red wine vinegar
3 TABLESPOONS demerara sugar
8 TABLESPOONS Olive oil
7-10 Tbsp Pepper
125 g green tomatoes
125 g yellow cherry tomatoes
125 g cherry tomatoes
7-10 Tbsp Basil
4 (125 g each) Balls Buffalo mozzarella
7-10 Tbsp coarse pepper

Directions

1
Wash potatoes thoroughly and cook separately in plenty of salted water for about 15 minutes. Peel, wash and finely dice shallots. Chop half of the olives finely. Mix 4 tablespoons of water, vinegar, sugar, shallots and chopped olives. Fold in the oil. Season with salt and pepper
2
Washing tomatoes, cleaning. Cut green tomatoes into slices, quarter yellow tomatoes and halve red tomatoes. Put aside
3
Drain the potatoes, rinse with cold water, peel and slice. Wash basil, shake dry and remove leaves
4
Mix the potatoes, tomatoes and remaining olives. Arrange on plates and sprinkle with the vinaigrette. Sprinkle with coarse pepper. Add mozzarella balls and garnish with basil