Potato, tomato and mozzarella salad

This is another recipe that I spotted on Pinterest - I think it's originally from Donna Hay.  The mixed tomatoes look pretty but if you can't get them use any fresh, vine-ripened tomatoes you can find.  remember not to keep tomatoes in the fridge.

Potato, tomato and mozzarella salad

(with spring onion dressing)

Ingredients

500g large waxy potatoes, peeled
300g mixed heirloom tomatoes, sliced
100g kalamata olives
400g bocconchini or mozzarella, torn
Baby basil leaves, to serve
Sea salt and cracked black pepper

Red-wine vinegar and spring onion dressing

2 tbsps red-wine vinegar
1 tsp caster sugar
1 spring onion, finely chopped
2 tbsps olive oil

Put the potatoes in a medium saucepan of salted cold water.  Bring to the boil and cook for 18–20 minutes or until tender. Drain and set aside to cool. 

While the potatoes are cooking, make the dressing. Place the vinegar, sugar, spring onion, oil, salt and pepper in a bowl and whisk to combine. 

Thickly slice the potatoes and place on a serving dish. Top with the tomatoes, olives and mozzarella. Drizzle with the dressing and sprinkle with the basil, salt and pepper.  Serves 4.