Cookbook:Potatoes with Green Sauce

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Green sauce is a dish that originates from the Frankfurt/Main region of Germany.

• 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)

1. Combine sour cream, oil, and lemon juice. Add milk until the mixture takes the consistency of a thick sauce.
2. Mix herbs well, and mix them into the sauce.
3. Cut hard-boiled eggs to small pieces and add them to the sauce along with some salt and pepper.
4. Leave the sauce in the fridge for about 1–1½.
5. Boil potatoes and serve hot with the cold sauce. More hard-boiled eggs can also be served along with this.