Quark with potatoes or as a dip

Ingredients for 2 servings:

• 500 g quark or low-fat quark
• e.g. milk, depending on consistency
• ¼ onion(s)
• 2 tbsp herbs, e.g. chives, parsley, chopped, fresh or frozen
• 6 large potatoes
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick and easy recipe

Peel the potatoes, either with their skins on or beforehand, and add them to water and bring to a boil. You can also cut the potatoes into pieces beforehand, which will cook them faster. In the meantime, mix the quark (I always use 20% quark, but it’s a matter of taste) with the milk. Use as much milk as you like until you reach the desired consistency, using less milk to start with, about 100 ml. Peel the onion and chop a quarter of it very finely and add it to the quark. You can also omit the onion entirely, or use garlic. Chop the parsley and/or chives and add them to the quark. Mix everything well and then season with salt and pepper to taste. While the potatoes are cooking, occasionally pierce a large potato with a skewer or similar tool to check if they are cooked through. If so, drain the water. Arrange the potatoes and quark on a plate, and you’re done. I personally like to eat it with butter and add salt. It’s a very simple dish, but one of my favorites. I also love using the quark as a dip for barbecues with bread, cucumbers, peppers, or whatever else I can think of.