Purple Potato, Olive And Tomato Salad With Buffalo Mozzarella - cooking recipe

Ingredients

2 1/4 lbs small purple potatoes, peeled and chopped
5 tbsp red wine vinegar
3 tbsp brown sugar
3 None shallots, finely diced
2 oz finely chopped black olives, plus 2 oz whole pitted black olive
8 tbsp olive oil
4 oz green tomatoes, thinly sliced
4 oz yellow cherry tomatoes
4 oz cherry tomatoes
3 None basil sprigs
4 None buffalo mozzarella balls

Preparation

Cook the potatoes in boiling, salted water for 5-6 mins, until tender. Drain and refresh under cold water.
Mix 4 tbsp water with the vinegar, sugar, shallots and chopped olives. Gradually whisk in the oil and season with salt and pepper.
Mix the potatoes, whole olives and tomatoes together. Divide between 4 plates, drizzle with the vinaigrette and arrange the basil leaves on top. Place the buffalo mozzarella on the salad and serve.