Home Rezepte Pellkartoffeln mit Kressedip

Pellkartoffeln mit Kressedip

Zutaten für 4 Personen

750 g Kartoffeln
125 g Magerquark
1 Prise(n) Salz
1 Prise(n) Pfeffer
6 EL Joghurtsalatcreme
1 Packung(en) Kresse

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Zubereitung

A A Rezept download

1

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Kartoffeln waschen und in der Schale 25 bis 30 Minuten kochen, abgießen. Speisequark mit Joghurtsalatcreme verrühren. Von der Kresse die Blättchen abschneiden und dazugeben. Nach Belieben mit Salz und Pfeffer würzen. Den Kresse-Dip zu den Pellkartoffeln reichen.

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VORIGES NÄCHSTES

10 Minuten

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Sehr einfach

264 kcal
KALORIEN
k. A.
PROTEINE
k. A.
CARBS
k. A.
FETT

DRUCKEN

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