Frankfurt Green Sauce in Potato
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 small potatoes, (new potatoes)
- 1 bunch herbs for Frankfurt green sauce
- 5 egg (s)
- 2 tablespoon yogurt, 10%
- 3 tablespoon mayonnaise
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) sugar
- some vinegar, or lemon juice
Print Recipe
Pin Recipe Instructions
- For the green sauce, select the herbs, put a few stalks aside, wash them well and then, if possible, spin dry in a salad spinner.
- Mix yogurt and mayonnaise in a bowl and season with salt, pepper, a pinch of sugar and vinegar or lemon juice.
- Cut the chives into fine rolls and add to the dressing.
- Chop the remaining herbs very finely with the food processor or a large, heavy kitchen knife. Also add to the sauce and mix well.
- Boil the eggs hard, peel them and finely chop one egg and add to the sauce. Put the remaining eggs aside.
- Wash the potatoes and cook them in plenty of salted water. Cut off a lid from the potatoes, scoop out slightly and flatten at the bottom. Season the green sauce again to taste, then pour a teaspoon into the potatoes. Eighth eggs and place on top of the sauce. Garnish with the herbs that were set aside.
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