Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water, peel and let cool. Clean and wash the peppers, cut them into eighths lengthwise and cut into strips.
Onions peel, halve and cut into thin slices. Peel the garlic and press it through a garlic press. Fry onion slices and garlic in 2 tablespoons of hot oil for about 5 minutes, add paprika and fry for another 5 minutes.
Lift out with a skimmer. Add white wine vinegar and vegetable stock to the frying oil, bring to the boil and season with salt and pepper. Beat the remaining oil into it. Cut potatoes into slices and fold into the salad dressing with the paprika vegetables.
Leave to stand for about 30 minutes. Garnish potato salad with basil leaves and sprinkle with pepper.