Potatoes with Three Dips

4.5
Average: 4.5 (2 votes)
(2 votes)
Potatoes with Three Dips
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the potatoes
1 kilogram potatoes
Carrot-nut dip
2 small carrots
80 grams Hazelnuts
1 small sweet Apple
2 teaspoons lemon juice
olive oil (cold-pressed)
salt
freshly ground peppers
250 grams Yogurt (0.1% fat) (3.5% fat)
Radish and chive quark dip
300 grams Quark (40% fat)
2 tablespoons milk
½ bunch Radish
1 bunch Chives
½ shallot (very finely chopped)
salt
freshly ground peppers
½ teaspoon ground ginger
Tomato basil yogurt dip
3 ripe tomatoes
2 tablespoons finely chopped Basil
3 teaspoons grated Lemon peel (From a untreated lemon)
olive oil (cold-pressed)
salt
freshly ground peppers
300 grams Yogurt (0.1% fat) (3.5% fat)
How healthy are the main ingredients?
potatoRadishChivesBasilcarrotApple

Preparation steps

1.

Rinse the potatoes and cook in a pot of boiling salted water knife-tender. Prepare the dips while the potatoes are cooking.

2.

For the carrot-nut dip: Peel the carrots and chop finely. Peel the apple, cut in half, remove the seeds and cut into very small cubes and drizzle with the lemon juice. Slice the hazelnuts as thinly as possible and transfer to a bowl along with the carrots, apple,  yogurt and 2 tablespoons of olive oil. Season with salt and pepper and stir vigorously to combine.

3.

For the radish and chive quark dip: Rinse the radishes, pat dry and cut into small pieces. Rinse the chives, shake dry and thinly slice. In a bowl, stir together the quark, milk, shallot, and ground ginger and season with salt and pepper. Let stand 10 minutes, then fold in the radishes and chives. Season with salt and pepper.

4.

For the tomato basil yogurt dip: Rinse the tomatoes, cut in half, remove seeds and cut into small cubes. Transfer to a bowl and stir in the yogurt, basil, lemon zest and 2 tablespoons olive oil. Season with salt and pepper. Serve the potatoes with bowls of the dips.