Cut the baby potatoes in half (if using larger potatoes, cut into 2 cm thick (3/4 inch) bite-size pieces), add the potatoes into a stock pot in a flat layer, fill with water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat

While the potatoes are cooking make the dressing, add the olive oil into a bowl, along with the lemon juice, dijon mustard, finely grate in the garlic, add in the oregano, parsley and season with sea salt & black pepper, whisk together until well mixed, set aside

Prep the rest of the ingredients, thinly slice the onion, cut the cherry tomatoes in half, thinly slice the black olives, cut the mozzarella balls in half and finely chop the basil

After 20 to 25 minutes the potatoes should be perfectly boiled, you can always pierce them with a toothpick, do not over boil, otherwise they can start to break apart, drain the potatoes into a colander, rinse under cold water, then shake off any excess water and transfer into a large bowl

Add all the chopped ingredients over the potatoes and season with sea salt & black pepper, then pour in the homemade dressing, gently toss together until well mixed

Serve at room temperature or chilled, it will hold for up to 3 to 4 days in the fridge, enjoy!