Frankfurt Green Sauce with Jacket Potatoes and Eggs

The Frankfurt Green Sauce is a classic specialty from the region around Frankfurt am Main. Seven fresh herbs, quark and sour cream make a light, savoury sauce to serve with jacket potatoes and hard-boiled eggs.

By yumbelo-Küche · 4 servings · 50 minutes

Ingredients

• 1000 g waxy potatoes
• 4 Stück eggs
• 250 g sour cream
• 250 g low-fat quark
• 1 Bund parsley
• 1 Bund chives
• 1 Bund chervil
• 1 Bund garden cress
• 1 Bund borage
• 1 Bund burnet
• 1 Bund tarragon
• 1 TL mustard
• 2 EL apple vinegar
• 2 EL rapeseed oil
• salt
• pepper

Method

1. Wash the potatoes and boil them in their skins for about 25 minutes until tender; drain, let them steam dry briefly, peel and keep warm.
2. Boil the eggs for 9 minutes until hard, cool them in cold water, peel and cut into slices or quarters.
3. Wash the herbs, shake them dry, remove the stems and chop the leaves very finely.
4. Stir the sour cream and quark in a bowl until smooth.
5. Stir in the mustard, vinegar and rapeseed oil, and season with salt and pepper.
6. Fold in the chopped herbs and let the sauce steep in the cold for at least 15 minutes.
7. Serve the sauce with the warm potatoes and the eggs.