Potato and egg salad with green dressing

Potato and egg salad with green dressing

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 410 kcal
, Fat: 23 g
, Carbohydrate: 34 g
, Protein: 14 g


2 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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Green dressing

125 g plain organic cream cheese
1 bunch flat-leaf parsley, roughly chopped
2 tbsp white wine vinegar
1 tbsp water
¼ tsp salt


500 g baby potatoes, halved lengthwise
salted water, boiling
¼ tsp salt
a little pepper


2 eggs
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How it's done

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Green dressing

Puree the cream cheese, parsley, vinegar, water and salt.


Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, add to the dressing, mix and leave to cool, season.


Simmer the eggs in boiling water for approx. 7 mins., rinse in cold water, then peel. Slice the eggs in half, plate up with the potatoes.

Good to know
Tip: Roughly peel a cucumber, quarter it lengthwise and cut it into thin slices, then mix in with the salad.
Tip: Garnish with 2 sprigs of torn dill.

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