John Myers
Potatoes with Cottage Cheese and Cucumber Salad
The perfect potatoes with cottage cheese and cucumber salad recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes triplets
- Salt
- 1 small Onion red
- 0,5 bunch Chives
- 250 g Lowfat quark
- 100 g Sour cream
- 0,25 tsp Curry powder
- Salt and pepper
- 1 medium sized Cucumber
- 1 tbsp White wine vinegar
- 3 tbsp Rapeseed oil
- 1 pinch Sugar
- Scrub the potatoes and cook in a saucepan with salted water for about 20-25 minutes.
- Peel the onion and cut into small cubes. Cut the chives into fine rolls. Mix the low-fat quark, sour cream, salt, pepper, curry powder, onion cubes and half of the chives.
- Slice the cucumber finely. Remaining chives (except for 1 teaspoon). Add white wine vinegar, oil, salt, pepper and sugar to the cucumbers and mix well. Drain the potatoes and allow to evaporate.
- Arrange the potatoes with quark and cucumber salad on plates and serve sprinkled with the remaining chives.
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