Pic of Potato, mozzarella and tomato salad

Potato, mozzarella and tomato salad

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Potato, mozzarella and tomato salad

Serves 2 35 min
This is a quick, easy side dish, and full of flavour. It's best eaten warm or at room temperature, rather than just out of the fridge. One very nice addition is to stir through a tablespoon of basil pesto instead of, or as well as, the fresh basil garnish.


  • 1 tbsp olive oil
  • 1 garlic clove, crushed or finely chopped
  • 400g salad potatoes e.g. Charlotte, cleaned
  • 400ml veg stock
  • 125g mozzarella cheese, torn into small pieces
  • 400g tomatoes, chopped, or halved if using cherry
  • handful fresh basil, chopped
  • 60g pine nuts, toasted
  • salt and pepper


Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Heat the oil in a large pan. Fry the garlic and potatoes for 2 minutes. Add the stock. Bring to the boil then reduce the heat and simmer for 15-20 minutes until the potatoes are cooked through.
  • Step 2

    Remove the potatoes from the stock and turn up the heat. Reduce the liquid slightly (you need about 2 tablespoons).
  • Step 3

    Add the potatoes back to the pan with the mozzarella, tomatoes and basil. Stir until the cheese has melted. Season and top with pine nuts to serve.