Herbal sauce with jacket potatoes and eggs

The vegetarian herb sauce with jacket potatoes and eggs is easy to make and light and tasty.

preparation  jacket potatoes and eggs

  1. Brush the potatoes thoroughly underwater. Cook with the skin in salted water for about 20 minutes.
  2. Boil eggs in boiling water for 8 minutes, drain and let cool.
  3. Finely chop the herbs. Mix the quark, yoghurt and sour cream mix with the fresh and frozen herbs. Season to taste with salt, pepper and sugar.
  4. Peel the eggs and finely chop two of them and add them to the herb sauce. Divide the potatoes and eggs between plates and serve with the herb sauce.POTATO AND NECTARINE SALAD

ingredients for Herbal sauce with jacket potatoes and eggs

  • 1 kg of young potatoes
  • 6 LANDVOGT® eggs THE WONDER SKEWERS WITH PEPPER AND APRICOT SALAD
  • 0.5 bunch of chives
  • 0.5 bunch of fresh parsley
  • 4 stalks of basil
  • 250 g GUT BIO low-fat quark
  • 150 g GUT organic yoghurt pure
  • 200 g GUT BIO sour cream
  • 1 ALL SEASONS herbs frozen, variety: 8 herbs (frozen)
  • salt
  • LE GUSTO pepper

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