Ingredients for 4 persons
- 1 packet of Frankfurt Green Sauce herbs (borage, chervil, cress, parsley, pimpinella, sorrel and chives)
- 1 tbsp white wine vinegar
- 200 g sour cream
- 100 g thick yoghurt (e.g. Greek)
- 50 g mayonnaise
- salt and pepper
- 4 hard-boiled eggs
- 400 g baby potatoes
- 50 g butter
- a little TOMAMI Würzstoff 🛒
Preparation
Place the potatoes in cold water and cook until done, then leave to cool and peel.
Sort, wash and dry the herbs. Then finely chop and mince. Set aside half of the herbs together with 2 finely diced eggs.
Mix the vinegar, sour cream, yoghurt, mayonnaise, salt and pepper in a large bowl until smooth. Season to taste with TOMAMI Würzstoff 🛒. Finely purée approx. 100 g of this mixture with the other half of the herbs. This gives the green sauce a deep green colour and prevents it from becoming too runny. Mix the puréed mixture with the yoghurt and mayonnaise mixture. Fold in the herbs and diced eggs that were set aside earlier.
Heat the potatoes in a pan with melted butter.
Quarter the remaining 2 eggs and serve with the potatoes and green sauce.
Preparation time: 30 minutes
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