Potato Egg Salad
Wash potatoes, steam for 30 minutes, peel, let evaporate and then mash.
Peel egg and coarsely chop. Peel shallot, chop finely and stir until smooth with the quark and sour cream. Add mashed potatoes and egg and season with salt, pepper and caraway seeds. Spread onto bread slices and serve sprinkled with chives.