Boiled potatoes with paprika quark and ham

Name: Boiled potatoes with paprika quark and ham
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 3 small potatoes (about 300 g); 1/2 (approx. 250 g) red, yellow and green peppers; 200 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 1 TEASPOON Lemon juice; 1 Beet Cress; 30 g flitchy core ham

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

3 small potatoes (about 300 g)
1/2 (approx. 250 g) red, yellow and green peppers
200 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
1 TEASPOON Lemon juice
1 Beet Cress
30 g flitchy core ham

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean, wash and cut the peppers into very fine cubes. Stir quark smooth and season with salt, pepper, sugar and lemon juice.
2
Cut cress from the bed. Stir in half of the cress and the paprika cubes. Drain the potatoes, rinse and peel. Arrange potatoes with ham and curd on a plate. Sprinkle with the remaining paprika and cress.