Germany By Food Enthusiasts · 5 min read

National Dish Germany: Boiled Potatoes with Quark (Recipe)

Boiled potatoes served with a bowl of creamy quark and fresh chives

In this article

Discover the simple, honest flavours of Germany with Boiled Potatoes with Quark — a dish that tastes of home. Often called Pellkartoffelquark, it brings together freshly boiled potatoes and a cool, creamy quark dip flecked with chives and onion. It is quick to make, deeply comforting, and just as welcome at a light lunch as it is at a relaxed supper. Few meals capture the heart of German country cooking quite so well.

About Boiled Potatoes with Quark

Boiled Potatoes with Quark, frequently known as Pellkartoffelquark, is a humble yet thoroughly satisfying German dish. It consists of potatoes boiled in their skins alongside a refreshing quark dip. The pairing is quick to prepare and works beautifully as a light midday meal or as a cosy evening dish. Part of its charm lies in its simplicity: a handful of everyday ingredients comes together to make something far greater than the sum of its parts, much in the spirit of classic German country cooking.

Ingredients (serves 1–2)

4–6 medium potatoes
200 g quark (low-fat or creamy)
1 bunch chives
1 small onion
Salt and pepper, to taste
Optional: 1 clove garlic, plus spices of your choice

Shopping for the ingredients

For the best results, look out for fresh potatoes and a good-quality quark. The chives and onion should be crisp and fresh, so it is worth buying them close to the day you plan to cook. Where you can, choose organic produce — it makes a noticeable difference to the flavour of such a pared-back dish. Quark is widely sold in German and European supermarkets and is increasingly easy to find further afield, often near the yoghurt and soft cheeses.

Preparing the dish

A little preparation keeps this recipe wonderfully relaxed. Begin by scrubbing the potatoes thoroughly, as they are boiled with the skins on. Finely chop the chives and the onion ready for the dip. If you like, you can season the quark in advance and taste as you go, so the flavours have time to settle while the potatoes cook.

Step-by-step instructions

Place the potatoes in a large pan, cover them with water and bring to the boil. Cook for around 20–30 minutes, until tender.
While the potatoes simmer, tip the quark into a bowl and fold through the chopped chives, onion and your chosen seasonings.
Season the dip with salt and pepper to taste. For extra depth, stir in a little chopped garlic if you wish.
Drain the cooked potatoes, let them cool briefly, and serve them still warm alongside the quark dip.

Gluten-free / lactose-free version

This dish is naturally gluten-free, as potatoes and quark contain no gluten — making it a reassuring choice for anyone with a gluten intolerance. For a lactose-free version, simply swap the standard quark for a lactose-free quark or a suitable plant-based alternative. With that one small change, everyone at the table can enjoy the dish without a second thought.

Tips for vegans and vegetarians

The recipe is already vegetarian, and it is easy to make fully vegan too. Plant-based quark can be made from tofu or soya yoghurt, and ready-made vegan quark products are now widely available. The rest of the dish needs no adjustment at all, so this is a friendly, flexible option for mixed tables and meat-free days alike.

More tips and tricks

For a creamier quark, stir in a spoonful of yoghurt or a little cream.
A squeeze of lemon juice lifts the dip and adds a welcome touch of freshness.
If you like a bit of heat, scatter in some chilli flakes or finely chopped fresh chilli.

Adapting the recipe to your taste

This dish is wonderfully easy to make your own. Experiment with different herbs such as parsley or dill to vary the flavour of the quark. Finely diced peppers or radishes add colour and crunch, turning a simple dip into something brighter and more textured. Tweak the seasoning until it sings, and you will have a version that suits you perfectly.

Ingredient substitutions

If you are missing something, there are plenty of easy swaps. Spring onions work nicely in place of chives, lending a gentle sharpness to the dip. If quark is not to your taste — or hard to find — you can build the dish around cream cheese or yoghurt instead. The same generous, herby spirit shines in the Frankfurt Green Herb Sauce, another classic served alongside boiled potatoes.

Drink pairing ideas

A light white wine such as a Riesling, or a crisp, sparkling apple juice, pairs beautifully with boiled potatoes and quark. For something gentler, a herbal tea or simple sparkling water rounds the meal off nicely without overpowering its delicate flavours. Choose whatever best suits the season and the occasion.

Serving and presentation ideas

Presentation can make this rustic dish feel special. Arrange the warm potatoes on a rustic wooden board or a handsome plate, and serve the quark in a separate bowl garnished with fresh herbs. A small bundle of chives laid over the top adds a final flourish of colour. Kept simple and natural, the look mirrors the honest character of the food itself.

A bit of history

Boiled potatoes with quark have their roots in German home cooking (Hausmannskost) and were especially popular in rural areas. With its inexpensive, readily available ingredients and quick preparation, the dish became a staple of everyday family meals — a dependable, nourishing supper for working households. That heritage of thrift and comfort still defines it today, and it sits proudly among the classics of German country cooking.

More recipe ideas

Summary: Boiled Potatoes with Quark

Boiled Potatoes with Quark is a simple, wholesome and genuinely delicious dish that is easy to put together. It suits any meal of the day and can be adapted endlessly to your own taste. Give it a try and enjoy a little slice of German tradition in your own kitchen — sometimes the plainest dishes are the ones that comfort us most.