Boiled potatoes with two different dips

Name: Boiled potatoes with two different dips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.2 kg baby potatoes; 2 Eggs; 300 g Tomatoes; 2 Onions; 4 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 150 g Sheep's cheese; 100 g Schmand; 1 Garlic clove; 1 collar Basil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1.2 kg baby potatoes
2 Eggs
300 g Tomatoes
2 Onions
4 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
150 g Sheep's cheese
100 g Schmand
1 Garlic clove
1 collar Basil

Directions

1
Wash the potatoes thoroughly. Cook in boiling water for about 25 minutes. Boil eggs in boiling water for 10 minutes until hard. Clean, wash and cut tomatoes into small pieces. Peel and finely chop the onions.
2
Rinse eggs cold, peel and dice. Mix tomatoes, eggs, onions, vinegar and oil. Season to taste with salt, pepper and sugar. Peel garlic and cut into pieces. Puree garlic, feta cheese and sour cream.
3
Wash the basil, chop roughly and stir into the cream. Season to taste with salt and pepper. Drain potatoes, rinse and peel. Serve potatoes and dips together.