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Potato and cucumber salad with quark

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Ingredients for 1 servings:

  • 200 g jacket potatoes
  • 200 g cucumber(s)
  • 1 small onion(s)
  • 50 ml vegetable stock
  • 150 g quark or low-fat quark
  • a few sprigs of dill
  • e.g. paprika powder and other herbs
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

vegetarian, low-calorie, low-fat, oil-free

Peel the potatoes, slice them, season with salt, and place them in a bowl. Finely dice the onion. Pour the vegetable stock into a small saucepan. Add the diced onion and bring to a boil. Pour the boiling stock and onion over the potatoes and let them simmer for about 20 minutes, stirring frequently. Finely slice the cucumber and add them to the bowl. Finely chop the dill and add it to the bowl with the quark. Season with salt, pepper, and any other spices and/or herbs you like. Mix everything thoroughly, season to taste, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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