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Spring potatoes with quark

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Ingredients for 2 servings:

  • 600 g potatoes, small, new harvest
  • 1 tsp caraway seeds
  • Salt
  • 250 g quark
  • 6 tbsp milk
  • 2 spring onions
  • 1 bunch of fresh herbs (parsley, chives, basil)
  • ½ box of garden cress
  • Pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the potatoes, place them in a pot, and add water. Cover and cook with the caraway seeds and a pinch of salt over medium heat for 25-30 minutes. Meanwhile, whisk the quark and milk until creamy. Trim, wash, and finely chop the spring onions. Briefly rinse the herbs and finely chop. Trim the cress from the garden bed. Stir the spring onions and herbs into the quark and season with salt and pepper. Drain the cooked potatoes and let them cool. Transfer to a bowl and serve with the quark.

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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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