Potatoes with herbed curd cheese
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40 MIN.



  • 1 kg waxy young potatoes
  • Salt
  • ½ bunch of radishes
  • 1 bunch of flat-leaf parsley
  • 1 bunch of chives
  • 500 g low-fat curd cheese (quark)
  • 50 ml milk or mineral water
  • Juice of ½ lemon
  • 1 tsp medium hot mustard
  • 1 tsp liquid honey
  • Pepper


Wash the potatoes thoroughly and place them in a suitable pot, e.g. ZWILLING Simplify. Pour in water and add salt. Put the lid on, bring to the boil and cook at a low temperature for approx. 25-30 minutes until the potatoes are cooked.

For the herbed curd cheese, remove the greens from the radishes, put the radishes in a sieve, wash and drain. Wash the herbs and shake dry. Clean the radishes, halve them and cut into thin slices. Pluck the leaves off the parsley and chop finely. Cut the chives into small pieces with a knife or scissors and set aside.

Mix the curd cheese with the milk or mineral water, lemon juice, mustard and honey until smooth. Season the curd cheese well with salt and pepper and finally fold in the herbs and radishes.

To test the potatoes for doneness, carefully poke the tip of a kitchen knife into one of the potatoes. If the knife comes out easily, the potatoes are cooked. Drain the potatoes and serve with the herbed curd cheese.


Depending on the dish and the season, the curd cheese can be modified as desired with other herbs, such as dill for fish dishes.


If there are leftovers from this meal, no problem! The ZWILLING FRESH & SAVE vacuum system guarantees optimum product quality over a longer period of time.

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