Green Sauce

Preparation

1. 01

   hard-boil

   Place the eggs in a saucepan with cold water, bring to the boil and cook over medium heat for 10 minutes until hard-boiled. Remove, cool under cold water and set aside.

2. 02

   cook in salted water

   Place the peeled potatoes in salted water and cook over medium heat for 20 minutes until just cooked through. Drain and keep warm.

3. 03

   finely chop

   Rinse all seven herbs under cold water, shake dry and chop very finely. Remove the stems from the thicker herbs (parsley, borage).

4. 04

   stir until smooth

   Stir the sour cream, olive oil, white wine vinegar and mustard together in a large bowl until smooth.

5. 05

   fold in

   Fold the finely chopped herbs into the sour cream mixture and gently combine. Season with salt and pepper.

6. 06

   Plating

   Peel the boiled eggs and halve them. Arrange the green sauce on four plates, add the potatoes and halved eggs, and serve immediately.