Frankfurter Grüne Soße with Potatoes and Eggs

Ingredients

• 1 kg new potato, small and scrubbed
• 6 egg
• 250 g quark
• 150 g sour cream
• 100 g plain yogurt
• 6 tbsp fresh parsley, finely chopped
• 6 tbsp fresh chives, finely snipped
• 4 tbsp fresh dill, finely chopped
• 40 g arugula, finely chopped
• 2 tsp Dijon mustard
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 pinch white sugar
• 1 tsp salt
• ½ tsp black pepper

Method

1. 1.

   Hard-boil the eggs — Lower the eggs into boiling water and cook for 9 minutes for firm yolks. Drain, chill them under cold running water and peel. Set four aside for serving and keep two for the sauce.

2. 2.

   Boil the new potatoes — Cook the new potatoes in their skins in well-salted water for 18-20 minutes, until a skewer slips in easily. Drain and keep them warm in the covered pan.

3. 3.

   Build the creamy base — Halve the two reserved eggs, mash the yolks in a bowl with the mustard, olive oil, lemon juice and sugar until smooth, then chop the whites finely. Whisk in the quark, sour cream and yogurt to a thick, spoonable sauce.

4. 4.

   Fold in the herbs — Fold in the chopped egg white and all the herbs and rocket at once — the sauce should look more green than white. Season with salt and pepper and chill for 30 minutes so the herbs release their flavour.

5. 5.

   Spoon the cold sauce over — Halve the warm potatoes and the four remaining eggs, arrange them on plates and spoon the cold green sauce generously over the top. The contrast of warm potato and cold herb sauce is the whole point of the dish.