I didn’t quite get it at first, when my German co-worker was trying to explain to me, the notion of Quark Potatoes. First, let’s get that name out of the way. It seems oddly scientific to me, given the spelling, though I heard the pronunciation first, and it sounded like kvaag when she said it.
The idea is that of a spring dish, when the potatoes are “new,” like babies! You then boil them whole.
Next, you hit it with some serious herbs, and really, I think it’s safe to use whatever is in season. Dill is definitely a must, then I added in parsley, tarragon, and chives.
Once you have the herbs chopped up, and ready to rock, add them to the Quark cheese with the other seasonings and mix well.
Once you have the potatoes boiled and cooled, mix with the herbaceous cheese mixture and let them chill in the fridge for a bit before serving.
These potatoes are so good, it’s like a party in your mouth! It comes together super-quick, is a different, yet healthier version to the American-style potato salad, and is just as awesome!
- Serves: 4
- Serving size: 1 cup
- Calories: 226
- Fat: 4.1
- Saturated fat: 2
- Carbohydrates: 34.5
- Sugar: .1
- Sodium: 325.4
- Fiber: 1.8
- Protein: 7.4
- Cholesterol: 19.8
- 1½ Pounds Baby Yukon Gold Potatoes
- 1 8 oz Package Quark Cheese
- 3 Tablespoons Chopped Chives
- 3 Tablespoons Chopped Parsley
- 1 Tablespoon Chopped Tarragon
- 1 Tablespoon Chopped Dill
- ½ Teaspoon Sea Salt
- ½ Teaspoon Freshly Cracked Black Pepper
- Start with a pot of cold water. Add in the potatoes, and bring to a boil over high heat, for a total of 25 minutes, including the time it takes to come to a boil.
- While you're waiting for the potatoes to boil, mix the cheese, herbs, salt and pepper in a large bowl, cover with plastic wrap, and place in the refrigerator.
- When the potatoes are fork tender, drain the hot water off, and replace with cold tap water. Let sit for about 5 minutes until the potatoes are cool.
- When the potatoes have finished cooling, drain them well, place on a clean towel, and dry them by hand.
- Place the potatoes in the herb mixture, and toss until well coated.
- Cover with plastic wrap, and chill for an additional 1-2 hours, until completely chilled, then serve!