Green Sauce with Quail Eggs and Jacket Potato Triplets

5 from 7 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


Green sauce:

  • 100 g 1 packet of herbal mix for frozen green sauce
  • 1 hard-boiled egg
  • 30 g 1 small onion
  • 30 g 1 small pickle
  • 1 tsp Garlic powder
  • 1 tsp Medium hot mustard
  • 1 tsp Light rice vinegar
  • 1 tsp Olive oil
  • 100 g Sour cream
  • 100 g Greek style yogurt
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 big pinches Sugar
  • 2 powerful splashes Lemon juice

Quail eggs:

  • 12 piece 1 pack of quail eggs

Jacket potato triplets:

  • 400 g Triplets (small, waxy potatoes / 20 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 piece Radishes for garnish
  • 2 big pinches Coarse sea salt from the mill


Green sauce:

  • Let the herb mixture for the green sauce thaw in good time. Boil the egg hard, quench, peel off and finely dice / chop - peel and finely dice the onion. Finely dice the pickles. All ingredients (herb mixture for green sauce, chopped egg, onion cubes, pickled cucumber, 1 teaspoon garlic powder, 1 teaspoon medium hot mustard, 1 teaspoon light rice vinegar, 1 teaspoon olive oil, 100 g sour cream, 100 g Greek style yogurt, 2 big pinches of coarse sea salt the mill, 2 big pinches of colored pepper from the mill, 2 big pinches of sugar and 2 strong dashes of lemon juice) in a bowl and mix well.

Quail eggs:

  • Boil the quail eggs hard (cooking time 5 minutes), quench and carefully peel off.

Jacket potato triplets:

  • Wash triplets (very small, waxy potatoes / 400 g / 20 pieces), ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) cook for about 20 minutes, drain and peel off.


  • Serve the green sauce with quail eggs and jacket potato triplets, garnish with a little raindrops each and season with a big pinch of coarse sea salt.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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