Potatoes with Green Sauce
Potatoes with green sauce is a classic dish from the Frankfurt region of Germany, built on a cold, herb-heavy sauce spooned over hot boiled potatoes. The sauce here uses sour cream loosened with milk, with a full cup or more of dill and a mix of garden herbs such as chives, parsley, lemon balm and a little sorrel. Chopped egg gives it body, and the contrast of hot and cold makes it work.
Instructions
Stir the sour cream, oil and lemon juice together in a large bowl. Add milk a little at a time until the mixture has the consistency of a thick sauce.
Chop the dill and the mixed herbs finely and mix them well, then stir them into the sauce.
Cut the hard-boiled eggs into small pieces and fold them into the sauce. Season with salt and pepper.
Cover the sauce and chill it in the fridge for about an hour to an hour and a half, so the herbs can flavor the cream.
Boil the potatoes in salted water until a knife slides into the center easily, then drain them. Serve the potatoes hot with the cold sauce, and put extra hard-boiled eggs on the table if you like.
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