Gschwellti (Boiled Potatoes) with Cheese, Quark, Chives and Radishes

Wash the potatoes thoroughly. Place them in a large pot, cover with cold water, and add 7.5 g of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Drain the water and let the potatoes steam dry briefly.

While the potatoes are cooking, prepare the quark mixture. Finely chop about two-thirds of the chives. In a bowl, combine the 500 g of plain quark with the chopped chives, 5 g of salt, and 1 g of freshly ground black pepper. Mix everything well until smooth.

Grate the 200 g of hard cheese. Wash the radishes and slice them thinly. Finely chop the remaining chives to use as a garnish.

Serve the warm Gschwellti (boiled potatoes) on plates. You can peel them if you like, but traditionally they are enjoyed with the skin on. Add a generous dollop of the quark mixture, sprinkle with grated cheese, arrange the sliced radishes, and garnish with the freshly chopped chives.