Potato and mozzarella salad

Ingredients for 4 servings:

• 1 kg jacket potatoes, from the previous day, peeled
• 250g mozzarella
• 5 tbsp white wine vinegar
• 7 tbsp olive oil, good
• 1 bunch of basil
• ½ m.-sized lemon(s), untreated
• 2 large eggs, hard-boiled
• Salt
• Pepper, black or colored

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

without mayonnaise, with olive oil

Cut the drained mozzarella into 0.5 cm cubes. Drizzle with 2 tablespoons each of vinegar and oil, season with salt and pepper, and mix well. Finely slice half of the basil, mix with the cheese, and let it marinate. In the meantime, cut the potatoes into 0.5 cm cubes and fold into the cheese. Mix the remaining vinegar and oil, along with salt and pepper, to make a marinade. Pour this over the salad, season generously with salt and pepper, and let it marinate in the refrigerator for 1-2 hours (longer is fine). Season the salad with the juice of half a lemon, salt, and pepper. Peel and dice the eggs, and add to the salad. Finely slice the remaining basil and mix everything well. If desired, add fine strips of lemon zest to taste.