Potato and mozzarella salad

Ingredients for 4 servings:

• 800 g potato(s), waxy
• 3 eggs
• ½ cucumber(s)
• 375 g mozzarella
• olive oil
• White wine vinegar or herb vinegar
• salt and pepper
• Lemon zest from half a lemon
• herbs, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

Vegetarian and fast

Peel the potatoes and boil them in plenty of salted water. Boil the eggs in the same water until firm. In the meantime, mix the olive oil and white wine or herb vinegar in a ratio of roughly 3:2 and stir in the fresh or frozen herbs, the lemon zest, salt, and pepper to make a dressing. As soon as the potatoes are done, cut them into pieces while they are still lukewarm. Dice 2 of the 3 eggs, 250g of the mozzarella, and half the cucumber, and add them to the potatoes. Pour the dressing over everything and mix gently. Finally, cut one egg and the remaining 125g of mozzarella into strips and arrange them nicely on top of the salad. Let the salad rest for 2-3 hours to allow everything to marinate.