New potatoes with three dips

Ingredients for 4 servings:

• 800 g potatoes, small new
• ½ bunch radishes, diced
• ½ box of cress
• 125 g quark
• 50 g crème fraîche
• ½ tsp garlic salt
• 2 pinches of pepper
• 2 beef tomatoes, skinned, pitted and diced
• 2 onions, red, diced
• 1 garlic clove(s), diced
• 1 tbsp oil
• 2 tsp salt (tomato seasoning salt)
• 200 g cream cheese, grainy
• 3 tbsp mixed herbs, chopped
• 1 tsp salt
• ½ tsp sweet paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Boil the potatoes in their jacket potatoes. For the quark and radish dip, combine the quark with crème fraîche, radishes, and cress, and season with the spices. For the tomato and onion dip, first sauté the onions and garlic in hot oil, then add the diced tomatoes and sauté. Cook for about 5 minutes and season to taste. For the cream cheese dip, simply mix the cream cheese with the herbs and spices. Serve the potatoes with the dips.