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
New Potatoes with Three Kinds Of Dips
New Potatoes with Three Kinds Of Dips

Instructions

  1. Boil potatoes as jacket potatoes.
  2. For the quark and radish dip, mix the quark with crème fraîche, radishes and cress and season to taste with the spices.
  3. 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.
  4. For the cream cheese dip, mix the cream cheese with the herbs and spices.
  5. Serve the potatoes with the dips.

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