Boiled Potatoes and Three Different Dips

Ingredients

• 1 kg potatoes (firm boiling)
• 300 g Low-fat quark
• 100 g yogurt
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Shallot
• 1 tbsp green peppercorns
• 2 tbsp chives rings
• 2 tbsp mustard
• Salt
• ground black pepper
• 200 g Cream cheese
• 100 g crème fraîche
• 150 g smoked salmon (sliced)
• Salt
• ground black pepper
• chopped dill sprigs
• 250 g low-fat quark
• 100 g crème fraîche
• 1 onion
• 1 Garlic clove
• 2 tbsp chopped herbs
• Salt
• ground black pepper
• 0.5 box of watercress

Instructions

1. 1.

   Wash, brush, and boil potatoes in salted water for about 25 minutes or steam for 10-15 minutes.

2. 2.

   For the paprika dip: wash, peel, seed, and finely dice the peppers. Peel and chop the shallot. Mix all ingredients together and season with salt and pepper.

3. 3.

   For the herb dip: peel the onion and garlic. Finely chop the onion and press the garlic through a press. Combine all ingredients, season with salt and pepper, and sprinkle with watercress.

4. 4.

   For the smoked salmon cream cheese dip: mix cream cheese and crème fraîche. If needed, cut the smoked salmon into smaller pieces and fold in. Season with salt and pepper and scatter dill on top.