Green sauce with new potatoes

Name: Green sauce with new potatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg new potatoes; 14 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Mustard; 100 ml Sunflower oil; 100 g Schmand; 100 g ripened cream; 100 g Herbs (e.g. borage, chervil, parsley, pimpernel,; 7-10 Tbsp sorrel, chives, cress)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 kg new potatoes
14 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Mustard
100 ml Sunflower oil
100 g Schmand
100 g ripened cream
100 g Herbs (e.g. borage, chervil, parsley, pimpernel,
7-10 Tbsp sorrel, chives, cress)

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Boil 4 eggs in boiling water for about 10 minutes until hard. Quench cold and peel. Halve eggs, remove egg yolks and pass through a fine sieve.
2
Season and mix with salt, pepper and mustard. Let the oil run in while stirring. Stir in sour cream and sour cream. Wash herbs, shake dry and remove coarse stalks. Chop herbs finely except for something to garnish.
3
Cut the egg white into thin strips. Add herbs and egg white to the sauce and season with salt and pepper. Meanwhile boil 10 eggs in boiling water for about 10 minutes until hard. Rinse cold, peel and halve.
4
Drain the potatoes, arrange on plates with eggs and sauce. Garnish with chervil.