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FILL a large pan with water and salt and bring to a boil. COOK the tiny potatoes in about 15 minutes, exact time depends on the size of the potatoes. Meanwhile CHOP the zucchini into small cubes.
GRATE the lime and add this to the large bowl. SQUEEZE the juice from the limed and ADD this to the medium-sized pan along with a small layer of water and 2 tablespoons of sugar.
Bring to a boil and ADD the zucchini cubes. COOK for a few minutes, DRAIN them and keep the liquids. Let the tiny potatoes and zucchini cool off.
PEEL the red onion and chop into fine half rings and set aside.
COMBINE the zucchini cubes along with lime zest, yogurt and red onion. DIVIDE the tiny potatoes into halves and also ADD them to the large bowl.
Finely CHOP the basil leaves and add them along with a bit of the zucchini liquid to the salad. SEASON with pepper and salt. Enjoy!