Frankfurt Green Sauce in Potatoes

Ingredients for 8 servings:

• 8 small potatoes (early potatoes)
• 1 bunch of herbs for Frankfurt Green Sauce
• 5 eggs
• 2 tbsp yogurt, 10%
• 3 tbsp mayonnaise
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) of sugar
• some vinegar or lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a homemade creation for a finger food buffet

For the green sauce, sort the herbs, reserving a few stalks, wash them thoroughly, and then spin them dry in a salad spinner, if possible. Mix the yogurt and mayonnaise in a bowl and season with salt, pepper, a pinch of sugar, and vinegar or lemon juice. Finely chop the chives and add them to the dressing. Finely chop the remaining herbs using a food processor or a large, heavy kitchen knife. Add them to the sauce and mix well. Hard-boil the eggs, peel them, and finely chop one egg and add them to the sauce. Set the remaining eggs aside. Wash the potatoes and boil them in plenty of salted water until tender. Cut a lid off the potatoes, slightly hollow them out, and flatten the bottoms. Season the green sauce again, then spoon the mixture into the potatoes using a teaspoon. Cut the eggs into eighths and place them on top of the sauce. Garnish with the reserved herbs.