Tuscan potato salad

Ingredients for 4 servings:

• 300 small potatoes
• 4 tbsp soy sauce, light
• 3 small zucchini
• 2 small eggplants
• 200 g cherry tomatoes
• 7 tbsp oil (sunflower oil)
• 200g mozzarella
• 1 garlic clove(s)
• 2 tbsp balsamic vinegar
• pepper
• possibly sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Great for a picnic

Peel and wash the potatoes and boil them in water with 2 tablespoons of soy sauce until tender, drain, and halve or quarter them. Wash, trim, and slice the zucchini and eggplant. Heat 2 tablespoons of oil and fry both. Wash and trim the cherry tomatoes. Dice the mozzarella and mix it with the vegetables and potatoes in a bowl. Peel the garlic clove, press it through a fine mesh, and mix with the remaining soy sauce, balsamic vinegar, and pepper, then whisk in the remaining oil. Season to taste with sugar. Pour the marinade over the salad and let it marinate for about 30 minutes. Season again with pepper and soy sauce before serving. This salad is perfect for a picnic or party; it can be prepared the day before.