Potatoes with Green Sauce
Green sauce is a dish that originates from the Frankfurt/Main region of Germany.
Servings
4
3–4 cups (200 g / 7 oz per cup) sour cream
Milk
1 tbsp sunflower oil (or other oil of neutral taste)
2 tsp lemon juice
4 hard-boiled eggs
10–15 large potatoes
1–1½ empty sour cream cups filled with dill
1–1½ empty sour cream cups filled with other mixed herbs (e.g. chives, parsley, onion leaves, lemon balm, burnet, a small amount of sorrel if available)
Combine sour cream, oil, and lemon juice. Add milk until the mixture takes the consistency of a thick sauce.
Mix herbs well, and mix them into the sauce.
Cut hard-boiled eggs to small pieces and add them to the sauce along with some salt and pepper.
Leave the sauce in the fridge for about 1–1½.
Boil potatoes and serve hot with the cold sauce. More hard-boiled eggs can also be served along with this.