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Spring herb quark dip with potato salad buffet

Category:	Salads / Snack
Difficulty/Costs:	cost / easy
Number of people:	12
Ingredients:	1.5 kg potatoes 6 tomatoes 6 spring onions 750ml vegetable stock 3 small cucumbers 300g cream cheese 1 teaspoon curry 6 tablespoons safflower oil 6 tablespoons cider vinegar 12 EL Kefir 3 tablespoons finely chopped chervil 3 tbsp. chives, finely chopped 3 tablespoons finely chopped parsley 6 tablespoons olive oil 9 borage leaves, finely chopped Cayenne, pepper, salt, etc.

Preparation:

Wash the potatoes well with a brush. Boil them until soft, then remove from the stove and put them in cold water briefly. After cooling down cut the potatoes into slices. Put them all into a large bowl and add the vegetable broth.

Next slice the tomatoes, chop the spring onions finely and cut the cucumbers into cubes. Blend it with the potatoes and season with pepper, curry, salt, vinegar and oil.

Next, blend the Kefir, olive oil and cheese for the dip and season with cayenne pepper, salt and pepper.

Season the salad once again if necessary, then serve with the dip.