Frankfurt Green Sauce with Eggs and Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s)
- salt and pepper
- 6 medium egg (s)
- 250 g herbs (parsley, chives, chervil, sorrel, dill, borae, cress, pimpinelle)
- 2 onions)
- 1 tablespoon vinegar
- 2 tablespoon olive oil
- 300 g sour cream
- 200 g yourt
- sugar
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and cook them in salted water for about 20 minutes. Hard boil the eggs in boiling water for 8-10 minutes.
- Wash the herbs, pat dry, remove the stems if necessary and set aside 4 stalks of Pimpinelle for garnish. Finely chop all other herbs. Peel the onions and cut into fine cubes.
- Drain, rinse and peel the eggs. Take the yolk out of 2 eggs and strain through a sieve, finely chop the egg white.
- Put the herbs - except for 1 tablespoon for garnish - with onions, egg yolks and egg whites in a bowl. Add the vinegar, oil, sour cream and yoghurt. Mix everything well and season the sauce with salt, pepper and sugar.
- Drain the potatoes and let them steam briefly. Halve the remaining eggs and arrange on serving plates with sauce and potatoes. Garnish with 1 stick of pimpinelle and the remaining herbs.
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