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

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


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


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

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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