Potatoes with Green Sauce
Green sauce is a dish that originates from the Frankfurt/Main region of Germany.
Source and licence
"Potatoes with Green Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Potatoes_with_Green_Sauce, revision 4522763), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Potatoes_with_Green_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522763
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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)
Method
- 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.