Potato and cheese salad

Potato and cheese salad

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 485 kcal
, Fat: 31 g
, Carbohydrate: 30 g
, Protein: 15 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

600 g baby potatoes, halved or quartered
salted water, boiling
3 tbsp white balsamic vinegar
5 tbsp olive oil
3 tomatoes, cut into segments
180 g semi-hard cheese (e.g. Cheddar), cut into pieces
½ red chilli pepper, cut into rings, deseeded
1 bunch flat-leaf parsley, finely chopped
½ tsp salt
a little pepper
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How it's done

Boil the potatoes in salted water for approx. 15 mins. until soft, drain. Combine the balsamic and oil. Add the potatoes, mix together, leave to steep for approx. 5 mins. Add the tomatoes, cheese, chilli pepper and parsley, mix carefully, season.

How-tos

Cooking potatoes

Cooking potatoes

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