Pellkartoffeln mit Quark (jacket-boiled potatoes with herb quark and linseed oil)

Name: Pellkartoffeln mit Quark (jacket-boiled potatoes with herb quark and linseed oil)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: German
Ingredients: 1,200 g Potato; 1 tsp Caraway seeds; 500 g Fresh cheese; 50 ml Semi-skimmed milk; 30 ml Flaxseed oil; 20 g Chives fresh; 10 g Flat-leaf parsley; 0.5 pc Red onion; 0.5 tsp Salt; 1 pinch Black pepper ground; 200 g Mixed salad greens; 200 g Cucumber; 150 g Radish; 10 ml Rapeseed oil; 1 tbsp Apple cider vinegar; 1 tsp Mustard

A simple German favourite from Lusatia and the Spreewald: potatoes boiled in their skins with herby quark and a generous drizzle of linseed oil, plus a crunchy salad. Made here with fromage frais.

40 min

total

people

517

calories per serving

Per serving

15 g
Protein: 61 g
Carbs: 21 g
Fat

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Ingredients

1,200 g
Potato
1 tsp
Caraway seeds
500 g
Fresh cheese
50 ml
Semi-skimmed milk
30 ml
Flaxseed oil
20 g
Chives fresh
10 g
Flat-leaf parsley
0.5 pc
Red onion
0.5 tsp
Salt
1 pinch
Black pepper ground
200 g
Mixed salad greens
200 g
Cucumber
150 g
Radish
10 ml
Rapeseed oil
1 tbsp
Apple cider vinegar
1 tsp
Mustard

Allergens

milkmustard

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Scrub the potatoes and boil them in their skins with the caraway in salted water for 20–25 minutes.
Beat the fromage frais smooth with the milk, fold in the chives, parsley and finely diced onion, and season.
Chop the lettuce, cucumber and radishes and dress with the oil, vinegar and mustard.
Serve the potatoes with the herb quark, press a well into it and pour in the linseed oil; serve the salad alongside.