Pellkartoffeln mit Quark
German boiled potatoes with creamy quark dip—a simple, satisfying side or light meal. Fluffy potatoes pair with tangy, herb-flecked quark for a rustic comfort classic.
- Total time
- 25 min
- Servings
- 2
- Calories
- 198
- Protein
- 8g
Ingredients
- 1 lb waxy potatoes (such as Yukon Gold)
- ¾ cup quark or thick plain yogurt
- 2 tbsp fresh chives or dill, finely chopped
- ½ tbsp lemon juice
- to taste salt
- to taste pepper
Instructions
- 1
Place the potatoes in a large pot, cover completely with cold water, and set the pot on the stove over high heat until water boils rapidly, about 8 minutes.
- 2
Reduce heat to medium so the water bubbles gently and cook the potatoes until a fork slides through the largest potato with no resistance, about 12 minutes.
- 3
Drain the potatoes in a colander and let them cool at room temperature for 2 minutes.
- 4
Spoon the quark into a small bowl, then stir in the chopped chives, lemon juice, salt, and pepper until well combined and taste to adjust seasoning.
- 5
Divide the warm potatoes between two plates or bowls and serve the quark dip alongside, using it as a spread or sauce for each potato.
Tools you’ll need
- large pot (3-quart minimum)
- colander
- fork
- small bowl
- spoon
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
