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🍽️ Potatoes with Leaf Salad and Yogurt Dip

485 kcal · 30 min · 4 servings

Ingredients

• 1 kg potatoes
• 150 g mixed herbs (e.g. dill, chervil, borage, parsley, chives, sorrel... )
• 1 onion
• 4 egg yolks
• 300 g whipping cream
• 300 g yogurt
• 1 tbsp lemon juice
• salt
• pepper (from the mill)
• 1 romaine lettuce
• edible flowers (borage, sage... )
• chive rolls
• egg yolk (boiled, chopped)

Instructions

1. 1. Wash the potatoes under running water and scrub them thoroughly clean.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 35 minutes until they are tender.
4. 4. Wash the herbs under running water.
5. 5. Shake the herbs dry.
6. 6. Chop the herbs very finely.
7. 7. Peel the onion.
8. 8. Chop the onion finely.
9. 9. Mash the egg yolks finely with a fork.
10. 10. Mix the mashed egg yolks with the sour cream.
11. 11. Stir the yogurt into the mixture.
12. 12. Fold the finely chopped herbs into the sauce.
13. 13. Fold the finely chopped onion into the sauce.
14. 14. Season the sauce with lemon juice.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with pepper.
17. 17. Separate the salad into individual leaves.
18. 18. Remove tough stems or wilted parts from the salad (clean).
19. 19. Wash the salad leaves.
20. 20. Spin the salad leaves dry.
21. 21. Cut the salad leaves into strips.
22. 22. Drain the cooked potatoes.
23. 23. Rinse the potatoes briefly with cold water.
24. 24. Peel the potatoes.
25. 25. Add the herb sauce to the potatoes.
26. 26. Add the salad to the potatoes.
27. 27. Plate the potatoes with sauce and salad.
28. 28. Garnish the dish with edible flowers if desired.
29. 29. Garnish the dish with chive rolls if desired.
30. 30. Garnish the dish with egg yolk if desired.

Nutrition per serving

• kcal: 485
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 42 g