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🍽️ Potatoes with three different sauces

565 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in the pressure cooker.
3. 3. Cook the potatoes for about 15 to 25 minutes.
4. 4. Wash the tomatoes under running water.
5. 5. Remove the hard stem area from the tomatoes.
6. 6. Cut the tomato flesh into very small cubes.
7. 7. Stir the quark and sour cream in a bowl until smooth.
8. 8. Fold in the tomato cubes into the quark mixture.
9. 9. Finely chop the chives and mix them in.
10. 10. Season the sauce with salt and pepper to taste.
11. 11. Puree the olives and garlic into a fine paste.
12. 12. Stir the almonds, vinegar, oil, and parsley into the paste.
13. 13. Season this sauce with salt and pepper as well.
14. 14. Mash the Camembert cheese in a bowl with a fork until crumbly.
15. 15. Stir the mashed cheese thoroughly with the crème fraîche.
16. 16. Finely chop the cucumber and the shallot.
17. 17. Fold the vegetables into the cheese cream.
18. 18. Season the third sauce with salt, pepper, and paprika powder.

Nutrition per serving

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