Jacket potatoes with two types of dip

For 4 people
  • 1,2 kg small potatoes
  • 2 Eggs
  • 300 g Tomatoes
  • 2 onions
  • 4 EL Balsamic vinegar
  • 2 EL Olive oil
  • salt
  • Pepper
  • 1/2 Bundle Parsley
  • 150 g Sheep's cheese
  • 100 g sour cream
  • 1 Garlic clove
  • 1 Bund Basil
30 minutes
easy
1.
Wash the potatoes thoroughly. Cook in boiling water for about 25 minutes. Hard boil eggs in boiling water for 10 minutes. Clean and wash tomatoes and cut into small pieces. Peel the onions and finely dice them.
2.
Cool eggs, peel and dice them. Mix the tomatoes, eggs, onions, vinegar and oil together.Season to taste with salt, pepper and sugar. Peel the garlic and cut into pieces. Puree the garlic, sheep's cheese and sour cream.
3.
Wash the basil, roughly chop it and stir into the cream. Season to taste with salt and pepper. Drain, rinse and peel the potatoes. Serve the potatoes and the dips together.
1 person approx .:
  • 420 kcal
  • 1760 kJ
  • 17 g protein
  • 20 g fat
  • 41 g carbohydrates

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