Eggs with Herb Sauce, Potatoes and Rapunzel

Ingredients

• 8 eggs
• 800 g small new potatoes
• 100 g Field salad
• 250 g quark
• 100 g yogurt
• 1 tbsp mayonnaise
• 1 tbsp sour cream
• 1 bunch chives
• 0.5 bunch Parsley
• 2 tbsp butter
• Salt
• Pepper (from the grinder)
• 3 tbsp olive oil
• juice of half a lemon
• lemon zest

Instructions

1. 1.

   Wash potatoes and steam for about 20 minutes.

2. 2.

   Hard boil eggs, cool them, peel and halve them.

3. 3.

   Wash and clean the salad.

4. 4.

   Wash chives and cut into rolls.

5. 5.

   Wash parsley, shake dry and finely chop it.

6. 6.

   Whisk quark with yogurt, mayonnaise and sour cream until smooth; fold in 2 tbsp herbs and season with salt, lemon zest and pepper.

7. 7.

   Peel potatoes and toss them in hot butter. Arrange potatoes, eggs and salad on plates. Pour herb sauce over the eggs and potatoes. Mix remaining herbs with lemon juice and olive oil and drizzle over the salad. Serve.