Boiled potatoes with herb quark

Name: Boiled potatoes with herb quark
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g waxy potatoes (e.g. Linda); 1 collar Chives and chervil; 1 Beet Cress; 1 collar Spring onions; 500 g Low-fat curd; 200 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 175 g cottage ham, in thin slices

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g waxy potatoes (e.g. Linda)
1 collar Chives and chervil
1 Beet Cress
1 collar Spring onions
500 g Low-fat curd
200 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
175 g cottage ham, in thin slices

Directions

1
Wash the potatoes well and cook in boiling water for about 20 minutes. In the meantime, wash the chives and chervil, dab dry. Cut chives into small rolls, put some chives and chervil aside for garnishing.
2
Finely chop the rest of the chervil. Cut the cress from the bed, put some aside for garnishing, chop the rest finely. Clean and wash spring onions and cut into fine rings. Put something aside for garnishing.
3
Mix quark, crème fraîche, herbs and spring onions, season with salt and pepper. Drain potatoes, rinse and peel. Serve potatoes with herb curd cheese and ham. Sprinkle with remaining herbs and spring onions.