Green sauce with jacket potatoes and eggs

Name: Green sauce with jacket potatoes and eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 Eggs (Gr. M); 1 kg new potatoes; 1 pck. Herbs for Frankfurt Green Sauce (alternatively 1⁄2 bunch of chervil, parsley, sorrel, chives, cress); 150 ml Kefir (or milk); 250 g Edible quark (20 % fat); 1 TABLESPOON medium hot mustard; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, sugar

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Simple, classic and really tasty: Together with jacket potatoes and waxy soft eggs, Frankfurter "Grie Soß" really makes us feel like spring!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

10 Eggs (Gr. M)
1 kg new potatoes
1 pck. Herbs for Frankfurt Green Sauce (alternatively 1⁄2 bunch of chervil, parsley, sorrel, chives, cress)
150 ml Kefir (or milk)
250 g Edible quark (20 % fat)
1 TABLESPOON medium hot mustard
3 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, sugar

Directions

1
Boil 2 eggs in boiling water for about 10 minutes, quench and peel. Wash the potatoes thoroughly and cook them with their skins in boiling water for about 20 minutes.
2
Wash the herbs and shake dry. Cut chives into small rolls, chop the rest roughly. Chop kefir, curd, mustard and herbs, except for some cress for sprinkling, finely chop with a hand blender. Season to taste with vinegar, salt, pepper and 1 tbsp. sugar. Coarsely chop boiled eggs and stir into the sauce.
3
Boil the rest of the eggs in boiling water for about 6 minutes until they are soft and waxy, rinse and peel them. Drain the potatoes and peel as desired. Arrange eggs, sauce and potatoes and sprinkle with rest of cress.
4
TIP: The sauce tastes good not only with potatoes and eggs, but also with boiled beef or green or white asparagus, aspic, meatballs, maties, steamed fish ...