German cuisine · Vegetable Dishes

Boiled Potatoes with Flaxseed Oil and Quark

Lusatian classic: hot boiled potatoes with herbed quark and a generous drizzle of nutty flaxseed oil.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 500 g low-fat quark
• 4 tbsp flaxseed oil
• 100 ml milk
• 1 bunch chives
• 1/2 bunch parsley
• 1 onion
• Salt, pepper

Instructions

1. Scrub the potatoes thoroughly and put them unpeeled into salted water; once boiling, cook for 20–25 min. until they can be easily pierced.
2. Cut the chives into fine rings, finely chop the parsley and cut the onion into very small dice.
3. Stir the quark with the milk in a bowl until smooth and spreadable.
4. Stir in the herbs and diced onion and season the quark boldly with salt and pepper.
5. Drain the potatoes, let them steam off briefly and put them hot into a bowl – everyone peels their own at the table.
6. Arrange the quark alongside, drizzle the flaxseed oil over a hollow in it and serve immediately while the potatoes are still steaming.