mixed potato and heirloom tomato salad
500g purple potatoes, peeled 500g large waxy potatoes, peeled 300g mixed heirloom tomatoes, sliced 100g Ligurian olives 400g burrata or mozzarella, torn baby ( mirco) basil leaves, to serve sea salt and cracked black pepper
red wine vinegar and eschalot dressing
2 tablespoons red wine vinegar 1 teaspoon caster sugar 1 eschalot, finely chopped 2 tablespoons olive oil Place the purple potato in a medium saucepan of salted cold water over high heat. Bring to the boil and cook for 18- 20 minutes or until tender. Drain and set aside to cool. Place the waxy potatoes in a medium saucepan of salted cold water. Boil for 18- 20 minutes or until tender. Drain and cool. While the potatoes are cooking, make the red wine vinegar and eschalot dressing. Whisk the vinegar, salt, pepper, sugar, eschalot and oil. Set aside. Thickly slice the potatoes and place in a dish. Top with the tomatoes, olives and burrata. Drizzle with the dressing and sprinkle with the basil, salt and pepper to serve. Serves 4.