Admittedly, this is a leftover-salad however super tasty and great as a side dish for a BBQ or piece of meat or fish. Simple yet scrumptious!

See what you need to prepare here:

500g baby potatoes
1 pack of cherry tomatoes
1 handful of fresh basil leaves
And the best vinaigrette as dressing

Wash the potatoes and pat them dry. Boil or steam them in a pot with water until they are ready (15-20 minutes). I like preparing the potatoes a day prior to making the salad, but you do either way. Once the potatoes are ready, drain the water and pour cold water over the potatoes so they can cool off (if you are pre-preparing the potatoes, just let them cool off themselves).

While the potatoes are boiling, wash and cut the cherry tomatoes in half. Wash and pat dry the fresh basil leaves. Furthermore prepare the vinaigrette according to the link above (see ingredients).

Cut the potatoes into thin slices with a knife (if the peel comes off easily remove, otherwise just leave it on). Add the tomatoes and the basil leaves and drizzle the vinaigrette on top!