Potatoes with three dips

Ingredients for 4 servings:

• 1.3 kg potatoes
• Sea salt
• 3 cloves garlic
• 1 tbsp oil
• 250 g yogurt
• salt and pepper
• Tomato(s) – Salsa:
• 400 g chopped tomatoes (can)
• 1 bunch of coriander leaves
• 2 tbsp olive oil
• 1 tsp honey
• salt, chili powder
• 100 g whipped cream
• 150 g sour cream
• 2 tsp horseradish
• 1 lemon(s), untreated, peel and juice
• 2 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the garlic dip, peel the garlic cloves and slice them thinly. Heat the oil and fry the garlic until crispy. Mix with yogurt, salt, and pepper. For the tomato salsa, drain the tomatoes briefly in a sieve. Chop the coriander, mix with the tomatoes, oil, honey, salt, and chili, and season to taste. For the horseradish dip, whip the cream until stiff. Mix the sour cream, horseradish, lemon zest, parsley, 1 tablespoon of lemon juice, salt, and pepper. Carefully fold in the cream and season to taste. Wash the potatoes and cook with the skins on for about 20 minutes. Sprinkle with salt and serve with the dips. Enjoy!