Boiled potatoes with herb quark

Name: Boiled potatoes with herb quark
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.2 kg waxy potatoes; 1 small red, green and yellow peppers (approx. 200 g each); 1/2 bunch Chives; 1/2 bunch Parsley; 1 Beet Cress; 750 g Low-fat curd; 1 tablespoon (10 g) Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1.2 kg waxy potatoes
1 small red, green and yellow peppers (approx. 200 g each)
1/2 bunch Chives
1/2 bunch Parsley
1 Beet Cress
750 g Low-fat curd
1 tablespoon (10 g) Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean, wash and finely dice the peppers. Wash chives and parsley, dab dry. Cut chives into fine rolls.
2
Finely chop the parsley, except for something to garnish. Cut cress from the bed. Mix quark, olive oil, paprika cubes (except for 2 tablespoons for garnishing) and herbs (except for some cress).
3
Season with salt, pepper and sugar. Drain potatoes, rinse and peel. Arrange potatoes and quark on plates. Serve garnished with remaining paprika cubes, parsley and cress.