Potato & herb salad

Potato & herb salad

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / people: 348 kcal
, Fat: 21 g
, Carbohydrate: 29 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To cook the potatoes

800 g waxy potatoes (e.g. Pro Spezie Rara Ostara)
salted water, boiling


2 tbsp coarse-grain mustard
2 tbsp herbal vinegar
2 tbsp olive oil
1 tsp honey
250 g cream cheese plain
¼ tsp nutmeg
¼ tsp salt
a little pepper


50 g watercress
1 bunch dill, torn
1 bunch chervil, torn
½ bunch basil, torn
½ bunch peppermint, torn
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How it's done

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To cook the potatoes

Boil the potatoes, uncovered, in boiling salted water for approx. 25 mins. until soft. Remove and drain, cut into quarters.


Mix the mustard, vinegar, oil and honey in a bowl, stir in 1 tbsp cream cheese, season. Set aside the remainder of the cream cheese. Add the warm potatoes to the dressing and mix.


Mix the cress and herbs into the potatoes. Spread the reserved cream cheese on a plate, arrange the salad on top.

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