Green Sauce

Preparation

1. 01

   hard-boil

   Place eggs in a pot of cold water, bring to a boil, and cook at medium heat for 10 minutes until hard-boiled. Remove, shock in cold water, and set aside.

2. 02

   boil in salted water

   Place peeled potatoes in salted water and cook at medium heat for 20 minutes, until just tender. Drain and keep warm.

3. 03

   finely chop

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

4. 04

   stir until smooth

   Stir 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 to taste.

6. 06

   Plating

   Peel the cooked eggs and halve them. Arrange the Green Sauce on four plates, add the potatoes and halved eggs, and serve immediately.