New Potatoes with Three Kinds Of Dips
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), small new ones
For the dip: (radish dip)
- 0.5 ½ bunch radishes, diced
- 0.5 ½ box cress
- 125 g quark
- 50 g crème fraîche
- 0.5 teaspoon ½ garlic salt
- 2 pinches pepper
For the dip: (tomato and onion dip)
- 2 beefsteak tomato (s), peeled, pitted and diced
- 2 onion (s), red, diced
- 1 clove (s) garlic, diced
- 1 tablespoon oil
- 2 teaspoons salt, (tomato seasoning salt)
For the dip: (cream cheese dip)
- 200 g cream cheese, rainier
- 3 tablespoon herbs, mixed, chopped
- 1 teaspoon salt
- 0.5 teaspoon ½ paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Boil potatoes as jacket potatoes.
- For the quark and radish dip, mix the quark with crème fraîche, radishes and cress and season to taste with the spices.
- For the tomato and onion dip, sauté onions and garlic in hot oil, add diced tomatoes and sauté as well. Cook for about 5 minutes and season to taste.
- For the cream cheese dip, mix the cream cheese with the herbs and spices.
- Serve the potatoes with the dips.
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