Boiled potatoes with herb quark, radishes and smoked ham

Name: Boiled potatoes with herb quark, radishes and smoked ham
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1.4 kg waxy potatoes (80 g each); 1 collar Radishes; 1 collar Chives; 1/2 bunch flat leaf parsley; 800 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 8 discs cottage ham (approx. 50 g each)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1.4 kg waxy potatoes (80 g each)
1 collar Radishes
1 collar Chives
1/2 bunch flat leaf parsley
800 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
8 discs cottage ham (approx. 50 g each)

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 30 minutes
2
In the meantime clean, wash and quarter the radishes and cut them into thin slices. Wash the chives and parsley, dab dry. Cut the chives into fine rings except for a little bit for garnishing, chop the parsley finely. Stir radishes, chives and parsley with quark until smooth. Season with salt, sugar and pepper
3
Drain the potatoes and quench. Arrange potatoes with ham on plates. Add curd cheese. Garnish with chives