Mediterranean Potato Salad

📝 Ingredients

• 1.5 lbs baby yukon gold potatoes (700 grams)
• 1 small red onion
• 1 cup cherry tomatoes (150 grams)
• 1/2 cup black pitted olives (60 grams)
• 4 oz small fresh mozzarella balls (120 grams)
• 8 fresh basil leaves
• sea salt & black pepper
• 4 tbsp extra virgin olive oil (60 grams)
• 1 tbsp lemon juice (15 ml)
• 1 tsp dijon mustard (8 grams)
• 1 clove garlic
• 1 tsp dried oregano (1 gram)
• 2 tbsp chopped fresh parsley (8 grams)
• sea salt & black pepper

👨‍🍳 Instructions

1. 1Cut the baby potatoes in half (if using larger potatoes, cut into 2 cm thick (3/4 inch) bite-size pieces), add the potatoes into a stock pot in a flat layer, fill with water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat
2. 2While the potatoes are cooking make the dressing, add the olive oil into a bowl, along with the lemon juice, dijon mustard, finely grate in the garlic, add in the oregano, parsley and season with sea salt & black pepper, whisk together until well mixed, set aside
3. 3Prep the rest of the ingredients, thinly slice the onion, cut the cherry tomatoes in half, thinly slice the black olives, cut the mozzarella balls in half and finely chop the basil
4. 4After 20 to 25 minutes the potatoes should be perfectly boiled, you can always pierce them with a toothpick, do not over boil, otherwise they can start to break apart, drain the potatoes into a colander, rinse under cold water, then shake off any excess water and transfer into a large bowl
5. 5Add all the chopped ingredients over the potatoes and season with sea salt & black pepper, then pour in the homemade dressing, gently toss together until well mixed
6. 6Serve at room temperature or chilled, it will hold for up to 3 to 4 days in the fridge, enjoy!