Light and bright potato salad, no-mayo!

1. To cook the potatoes: In a pot, combine 1 lb baby yellow potatoes, 4 cups water, and 1 tbsp kosher salt. Bring to a boil and cook until potatoes are tender. Drain well and let cool slightly.
2. Prepare the 'mix-in' ingredients: Mince 1 bell pepper, 1/2 red onion, and 1 bunch cilantro.
3. Prepare the dressing: In a small bowl, whisk together 4 tbsp red wine vinegar, 1 tsp dijon mustard, 2 tbsp olive oil, 1 tsp ranch powder, and 1 tsp freshly ground black pepper.
4. Assemble the salad: In a large bowl, combine the cooled cooked potatoes, 6 oz mozzarella pearls, minced bell pepper, minced red onion, and minced cilantro. Pour the dressing over the ingredients.
5. Toss gently to combine all ingredients. Taste for salt and add more kosher salt as needed. Serve chilled or at room temperature.