Green herb sauce

Name: Green herb sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 8 Eggs; 1 collar tarragon, chervil, chives, dill, pimpinella, lovage, parsley; 1 TABLESPOON medium hot mustard; 4 TABLESPOONS Whole milk yoghurt; 3 TABLESPOONS Schmand; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
8 Eggs
1 collar tarragon, chervil, chives, dill, pimpinella, lovage, parsley
1 TABLESPOON medium hot mustard
4 TABLESPOONS Whole milk yoghurt
3 TABLESPOONS Schmand
7-10 Tbsp Pepper

Directions

1
Brush the potatoes well under cold water. Cook in boiling salted water for about 20 minutes. In the meantime, put eggs in boiling water. Take out 6 eggs after 6 minutes, 2 eggs after 10 minutes, quench. Rinse all herbs well, dab dry and chop coarsely, except for some for garnishing. Peel the hard-boiled eggs and remove the yolks. In the universal chopper, finely puree the egg yolks, mustard, yoghurt, sour cream and herbs.
2
Add egg white and puree as well. Pour sauce into a bowl and season with salt and pepper. Drain the potatoes. Peel waxy eggs. Arrange potatoes, eggs and green sauce on plates. Tie small bunches of the remaining herbs and garnish the plates with them.