Potatoes with Three Sauces

Ingredients

• 2 kg medium potatoes (new harvest)
• Salt
• 300 g tomatoes
• 250 g quark
• 2 tbsp Sour cream
• 2 tbsp chives
• Salt
• Pepper (freshly ground)
• 200 g olives (green, pitted)
• 1 Garlic clove
• 100 g almonds (ground)
• 2 tbsp parsley (finely chopped)
• 1 tbsp White Wine Vinegar
• 80 ml olive oil
• Salt
• Pepper (freshly ground)
• 250 g Camembert (very ripe)
• 150 g crème fraîche
• 1 shallot (finely chopped)
• 1 pickled cucumber (finely chopped)
• Salt
• Pepper (freshly ground)
• 1 tsp Paprika powder (sweet)

Instructions

1. 1.

   Steam potatoes in their skins for about 15-25 minutes in a pressure cooker.

2. 2.

   Wash 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, 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 finely chopped cucumber and shallot, season with salt, pepper, and paprika.