Jersey benne, tomato and bocconcini salad

Ingredients

500 g	Jersey Benne potatoes, do not peel, halved or quartered if large (Main)
¼ cup	Buttermilk
¼ cup	Olive oil
2 Tbsp	Lemon juice
1 Tbsp	Maple syrup
250 g	Bocconcini balls, halved (Main)
250 g	Cherry tomatoes, halved (Main)
½ cup	Basil leaves

Directions

1. Boil the potatoes for about 15 minutes or until cooked. Drain and return them to the saucepan. Season.
2. Meanwhile, whisk the buttermilk, olive oil, lemon juice and maple syrup together. Pour over the warm potatoes.
3. Add the bocconcini and cherry tomatoes. Cool. Add the basil. Mix carefully and season well. Refrigerate for 1 hour before serving.