Boiled Potatoes with Three Dips
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- For the pepper dip
- 300 grams Quark
- 100 grams Yogurt (0.1% fat)
- 1 red paprika
- 1 yellow paprika
- 1 shallot
- 1 Tbsp green peppers
- 2 Tbsps scallions
- 2 Tbsps Mustard
- salt
- freshly ground pepper
- Herb dip
- 250 grams Quark
- 100 grams Crème fraiche
- 1 onion
- 1 garlic clove
- 2 Tbsps chopped Fresh herbs
- salt
- freshly ground pepper
- ½ bunch Cress
- Cream cheese and smoked salmon
- 200 grams cream cheese
- 100 grams Crème fraiche
- 150 grams sliced Smoked salmon
- salt
- freshly ground pepper
- chopped Dill
Preparation steps
1.
Rinse and scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
2.
For the pepper dip:
3.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into very small cubes. Peel and chop the shallot. Mix all ingredients and season with salt and pepper.
4.
For the herb dip:
5.
Peel the onion and garlic. Finely chop the onion. Press the garlic through a garlic press. Mix all ingredients, season with salt and pepper and sprinkle with cress.
6.
For the cream cheese and smoked salmon dip:
7.
In a bowl, mash together the ream cheese and creme fraiche. Finely chop the smoked salmon and fold into the cream cheese mixture. Season with salt and pepper and sprinkle with dill.
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