Boiled Potatoes with Three Sauces

Ingredients

• 2 kg medium new potatoes
• Salt
• 300 g tomatoes
• 250 g quark
• 2 tbsp Sour cream
• 2 tbsp chives (roly-poly style)
• Salt
• Pepper (freshly ground)
• 200 g green olives (pitted)
• 1 Garlic clove
• 100 g Ground Almonds
• 2 tbsp finely chopped parsley
• 1 tbsp White Wine Vinegar
• 80 ml olive oil
• Salt
• Pepper (freshly ground)
• 250 g ripe Camembert cheese
• 150 g crème fraîche
• 1 shallot (finely chopped)
• 1 pickled cucumber (finely chopped)
• Salt
• Pepper (freshly ground)
• 1 tsp Sweet paprika powder

Instructions

1. 1.

   Boil the potatoes in their skins for about 20 minutes.

2. 2.

   Wash the tomatoes, remove stems, dice finely. Whisk quark and sour cream until smooth, fold in tomato cubes and chives, season with salt and pepper.

3. 3.

   Blend olives and garlic into a puree, stir in almonds, vinegar, oil, and parsley; season with salt and pepper.

4. 4.

   Mash Camembert with a fork, mix well with crème fraîche, fold in chopped cucumber and shallot, season with salt, pepper, and paprika.