Potato skewers with parsley pesto and curry dip

Name: Potato skewers with parsley pesto and curry dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 650 g baby potatoes; 100 g Salad Mayonnaise; 100 g Schmand; 1 TABLESPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Federation Parsley; 50 g Walnut kernels; 75 ml Olive oil; 1 red pepper; 1 Courgette; 1 Stalk leek (leek); 1 Onion; 1 Apples; 100 g Cabanossi; 7-10 Tbsp dried marjoram; 4 TABLESPOONS Oil; 7-10 Tbsp Shashlik skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

650 g baby potatoes
100 g Salad Mayonnaise
100 g Schmand
1 TABLESPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Federation Parsley
50 g Walnut kernels
75 ml Olive oil
1 red pepper
1 Courgette
1 Stalk leek (leek)
1 Onion
1 Apples
100 g Cabanossi
7-10 Tbsp dried marjoram
4 TABLESPOONS Oil
7-10 Tbsp Shashlik skewers

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Stir mayonnaise and sour cream until smooth. Season with curry, salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and chop finely with the nuts in the universal chopper.
2
Stir in the oil. Season with salt and pepper. Clean, wash and chop the peppers, zucchini and leek. Peel and slice the onion. Wash, quarter and core the apple thoroughly.
3
Roughly dice the flesh. Cut the cabanossi into slices. Drain the potatoes, rinse with cold water and peel off the skin. Put a few potatoes on shashlik skewers alternately with either paprika and onion, leek and apple or zucchini and cabanossi.
4
Season all skewers with salt and pepper, sprinkle apple-leek skewers additionally with marjoram. Fry skewers in hot oil for 8-10 minutes. Add dips extra.