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🍽️ Boiled Potatoes with Three Different Dips

565 kcal · 30 min · 4 servings

Ingredients

• 2 kg medium new potatoes
• salt
• 300 g tomatoes
• 250 g quark
• 2 tbsp sour cream
• 2 tbsp chive rings
• salt
• pepper (from the mill)
• 200 g green olives (pitted)
• 1 clove garlic
• 100 g ground almond kernels
• 2 tbsp parsley (finely chopped)
• 1 tbsp white wine vinegar
• 80 ml olive oil
• salt
• pepper (from the mill)
• 250 g ripe Camembert
• 150 g crème fraîche
• 1 shallot (finely chopped)
• 1 gherkin (finely chopped)
• salt
• pepper (from the mill)
• 1 tsp sweet paprika powder

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with cold water.
3. 3. Bring the water to a boil.
4. 4. Cook the potatoes over medium heat for about 20 minutes.
5. 5. Wash the tomatoes under running water.
6. 6. Remove the hard stem area from the top of the tomatoes.
7. 7. Cut the tomatoes into very small cubes.
8. 8. Put the quark and sour cream into a bowl.
9. 9. Stir the quark mixture until smooth, with no lumps visible.
10. 10. Gently fold the tomato cubes into the quark mixture.
11. 11. Wash the chives and chop them finely.
12. 12. Mix the chopped chives with the quark-tomato mixture.
13. 13. Season the first sauce with salt and pepper to taste.
14. 14. Pit the olives.
15. 15. Peel the garlic clove.
16. 16. Puree the olives and garlic into a fine paste.
17. 17. Put the ground almonds into a separate bowl.
18. 18. Add the vinegar and oil to the almond mixture.
19. 19. Wash the parsley and chop it finely.
20. 20. Mix the chopped parsley with the almond-oil mixture.
21. 21. Fold the olive-garlic paste into the almond-parsley mixture.
22. 22. Season the second sauce with salt and pepper to taste.
23. 23. Take the Camembert cheese out of its packaging.
24. 24. Mash the Camembert with a fork in a bowl until crumbly.
25. 25. Stir the mashed Camembert well with the crème fraîche.
26. 26. Wash the cucumber and the shallot.
27. 27. Cut the cucumber and shallot into very fine cubes.
28. 28. Fold the fine cucumber and shallot cubes into the Camembert cream.
29. 29. Season the third sauce with salt, pepper, and paprika powder to taste.

Nutrition per serving

• kcal: 565
• Protein: 20 g · Fett/Fat: 34 g · Carbs: 44 g