Eggs with herb and radish sauce

Ingredients for 4 servings:

• 1 kg potatoes
• 4 eggs
• 1 bunch of radishes
• 1 small cucumber(s)
• 1 small onion(s)
• 500 g low-fat curd cheese
• 250 g natural yogurt (full milk yogurt)
• 2 tbsp lemon juice
• Salt and pepper, white
• 1 pinch(s) of sugar
• some dill
• some parsley
• some chives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the potatoes and boil for about 20 minutes. Rinse and peel. Boil the eggs hard for about 8 minutes. Rinse the eggs, peel, and halve lengthwise. Trim and wash the radishes and cut into fine strips. Set a few strips aside for sprinkling. Wash the cucumber, pat dry, and cut a few thin slices for garnishing. Peel the rest of the cucumber and coarsely grate it. Peel and dice the onions. Mix the quark, yogurt, radishes, grated cucumber, diced onion, and lemon juice. Season with salt, pepper, and sugar. Wash, pick, and finely chop the herbs. Stir the herbs into the quark and season to taste. Serve everything on the plate. Garnish with the remaining cucumber and radish strips.