Kartoffeln mit quark is a simple German classic that’s all about comfort. Fluffy boiled potatoes served with cool, creamy herbed quark—a fresh cheese similar to Greek yogurt, blended with chives and a touch of garlic or onion. Light, wholesome, and satisfying, this dish is a staple in German homes and perfect as a vegetarian meal or hearty side. Rustic, refreshing, and full of old-world charm.
I could not find quark unfortunately at my grocery stores, but the internet helpfully suggested substituting labne, which I could find and that worked great. We all loved this dish and it was immediately requested again. The creamy dip is flavored with onion, chives and a bit of salt and white pepper. It is a perfect contrast to the boiled potatoes. I also added a few tbsp of sour cream for extra flavor.
This dish went so well with our frikadellen, but it would make a great appetizer or side for pretty much any main dish or just with a salad on the side if you were going for a fully vegetarian meal.
Kartoffeln mit Quark
Ingredients
- 1 1/2 lbs yellow potatoes
- 1 1/2 cups quark or labne
- 2 tbsp sour cream
- 3 tbsp milk to thin, as needed
- salt and white pepper to taste
- 1/2 onion finely diced
- 1/4 chives minced
Instructions
- This recipe traditionally has the potatoes boiled with skins on and peeled after, but I just peeled mine before boiling. If your potatoes are very big, cut them in half or into quarters.
- Place potatoes into a large pot of salted water. Bring to a boil and boil until tender but not fully falling apart. You still want a little bite to them, but they should be fully cooked. Mine took about 25 minutes.
- Mix the dip ingredients and taste for seasoning. Top with chives. Serve warm potatoes with dip on the side and try to stop eating them.
Exquisito 😋
Thank you 😀
You are welcome pk 🌎