POTATOES and EGGS-Dipped in Green Herbed Mayonnaise
(Kartoffel und Eier in Gruner Sosse)
This cold dish is perfect for summer dinners. Green sauce originated in Frankfurt and was Goethe’s favorite dish.In Germany, this dish is served with potatoes boiled in their skins. The potatoes are peeled at the table and dunked into the sauce.
Ingredients:
2 Tablespoons mayonnaise
1 cup sour cream (part yogurt may be used)
1 lemon, juiced
9 hard-cooked eggs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon sugar
1 ½ cups chopped fresh herbs (any combination of dill, chives, parsley, tarragon, or borage)
Blend mayonnaise, sour cream, and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
Thoroughly rinse the herbs, pat dry, and chop. Blend with the sauce. Slice rest of hard-cooked eggs in half and arrange in the sauce. Makes 4 servings.
B-man
