Mozzarella Potato Salad
The tenderly melting mozzarella is a good source of protein, calcium, vitamins of the B group and vitamins A and E.
For vegan enjoyment: replace the cheese with fried tofu.
Peel and finely chop the potatoes. Cook in boiling salt water for about 15 minutes. Peel the sweet potatoes, finely dice and cook with the potatoes for the last 5 minutes. Drain the potatoes and let cool.
Rinse the scallions and cut into small rolls. Rinse the dill, shake dry and chop. Mix the cooled potatoes, dill, vinegar and oils. Season salt and pepper.
Slice the mozzarella and mix into the potato salad. Sprinkle scallions on top and season with pepper. Serve garnished with chives.