Summary

Ingredients

• 1 kg potato (s), small, new
• Salted water to cook the potatoes
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme
• 2 tablespoon sea salt, coarse

For the sauce:

• 1 bunch chives
• 1 handful parsley, smooth
• 1 handful lemon balm
• 1 handful basil
• 1 chilli pepper (s)
• 1 clove garlic
• 3 tablespoon mustard, medium hot
• 375 ml olive oil
• salt
• Pepper from the grinder

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Instructions

1. Cook the well-cleaned potatoes in a saucepan with salted water, the bay leaf, the rosemary and the thyme for about 20-25 minutes.
2. Pour off the water, place the potatoes in the pot on the hot stove again and let them evaporate. Put the potatoes in a bowl and sprinkle with sea salt.
3. For the sauce, puree the selected, washed herbs with the chilli pepper and the clove of garlic in a blender or with the hand blender. Mix the herb sauce with the mustard and stir in the olive oil drop by drop.
4. Season the herb sauce with salt and pepper, pour over the potatoes or serve separately with the potatoes.
5. Remnants of the sauce also taste delicious with fresh bread for dipping!