Pellkartoffeln mit Leinöl
Potatoes boiled in their skins. Flaxseed oil adds a pleasant nutty flavor to this classic East German potato dish, a Green Thursday childhood favorite of author Nadia Hassani.
- 2 lb very small new potatoes scrubbed
- 1 tsp caraway seeds plus
- 16 oz quark or Greek yogurt
- 1/4 cup snipped chives
- salt and freshly ground black pepper
- 1/4 tsp ground caraway
- 2 tsp flaxseed oil plus more to taste
- 2-3 tbsp milk optional
Scrub the potatoes with a brush and bring them to a boil in enough salted water to just cover them.
Add the caraway seeds and cook until the potatoes are tender. Drain.
Combine the quark or yogurt with the chives. Add salt, pepper and ground caraway, and stir in the flaxseed oil. Add a small amount of milk and stir until smooth. Serve the hot potatoes and the dip separately.
Instead of incorporating the chives and flaxseed oil into the quark/yogurt, they can also be served on the side and added to taste.