Purple Potato, Olive And Tomato Salad With Buffalo Mozzarella
- 2 1/4 pounds purple potatoes small, peeled and chopped
- 5 tablespoons red wine vinegar
- 3 tablespoons brown sugar
- 3 shallots finely diced
- 2 ounces black olives finely chopped, plus 2 oz whole pitted black olive
- 8 tablespoons olive oil
- 4 ounces green tomatoes thinly sliced
- 4 ounces cherry tomatoes yellow
- 4 ounces cherry tomatoes
- 3 basil sprigs
- 4 mozzarella balls buffalo
- 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.
purple potatoes, red wine vinegar, brown sugar, shallots, black olives, olive oil, green tomatoes, tomatoes yellow, tomatoes, basil, mozzarella balls buffalo
Taken from www.yummly.com/recipe/Purple-Potato_-Olive-and-Tomato-Salad-with-Buffalo-Mozzarella-1412162 (may not work)