New potatoes with three dips Recipe
Recipe Ingredients for New potatoes with three dips
| Amount | Ingredient |
|---|---|
| 800 grams | new, small potatoes |
| some | Salt |
| 1 / 2 bunch | Radishes |
| 1 / 2 St | Beet cress |
| 125 grams | Quark |
| 50 g | Creme fraiche |
| 1 / 2 tsp | Garlic-iodized salt |
| 2 pcs | Pinch of pepper, white ground |
| 2 pcs | Beefsteak tomatoes |
| 2 pcs | Ziwbeln red |
| 1 pc | Garlic |
| 1 tbsp | Cooking oil |
| some | Sugar |
| 1 1 / 2 tsp | Tomato condiment |
| 200 grams | cottage cheese |
| 3 tbsp | mixed chopped herbs |
| 1 tsp | Garlic-iodized salt |
| 1 / 2 tsp | Peppers, sweet |
New potatoes with three dips Recipe Directions
Boil potatoes in salted water as jacket potatoes. Cut the cheese and radish radish dip from the green, washed and cut into small cubes. Cut from the bed of watercress. Cottage cheese with fresh cream, stir and season to taste spicy radishes and watercress with the spices.
Wash the tomatoes and onion dip tomatoes, cut in half, remove stem and seeds. Remove onions and garlic. Dice the tomatoes and onions and garlic mash. Heat oil, add onions and garlic and saute, add tomatoes, fry well, cook covered 5-10 minutes and season to taste with the spices.
Stir together the cream cheese and herb dip grained cream cheese with herbs and spices. Peel the potatoes if necessary and serve with dips.
Text and photo: Ostmann p>
