New Potatoes with Three Sauces
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- For the tomato quark
- 300 grams Tomatoes
- 250 grams Quark
- 2 Tbsps sour Whipped cream
- 2 Tbsps scallions
- salt
- freshly ground peppers
- For the olive dip
- 200 grams green, pitted Olives
- 1 garlic clove
- 100 grams ground almonds
- 2 Tbsps finely chopped parsley
- 1 Tbsp White vinegar
- 80 milliliters olive oil
- salt
- freshly ground peppers
- For the cream cheese
- 250 grams ripe Camembert
- 150 grams Crème fraiche
- 1 shallot (finely chopped)
- 1 Pickled cucumber (finely chopped)
- salt
- freshly ground peppers
- 1 tsp sweet paprika
Preparation steps
1.
Scrub the potatoes and cook in a pot of boiling salted water until knife-tender, 15-25 minutes.
2.
For the tomato quark: Rinse and core the tomatoes and finely dice. In a bowl, stir together the cottage cheese and sour cream until smooth. Stir in the tomatoes and chives and season with salt and pepper.
3.
For the olive dip: In a food processor, puree the olives and garlic. Add the almonds, vinegar, oil and parsley, season with salt and pepper and pulse to combine.
4.
For the cream cheese: Place the camembert in a bowl and mash with a fork. Add the creme fraiche, the pickle and the shallot and mix well. Season with salt, pepper and paprika.
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