Potato salad with basil

Potato salad with basil

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 385 kcal
, Fat: 18 g
, Carbohydrate: 44 g
, Protein: 9 g


2 person


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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500 g baby potatoes
salted water, boiling


½ bunch basil, leaves torn off
180 g plain yoghurt
2 tbsp olive oil with lemon
½ tsp salt
a little pepper


½ bunch basil, roughly chopped
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How it's done

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Cook the potatoes in boiling salted water for approx. 20 mins. Drain the potatoes, allow to cool slightly, cut in half. Transfer to a bowl.


Place the basil and yoghurt in a blender, puree. Add the oil, season, mix.


Add the dressing and basil to the potatoes, mix.

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