Frankfurter Grüne Sauce – smarter

Ingredients

• 2 Eggs
• 125 g Frankfurter herbs (1 bunch)
• 1 onion
• 50 g Cream cheese (13% fat)
• 300 g Yogurt (0.3% fat)
• 1 tbsp Medium-hot mustard
• 1 small lemon
• Salt
• Pepper
• 500 g new potatoes

Instructions

1. 1.

   Place the eggs in boiling water and cook for 8–9 minutes until hard-boiled. Then shock in cold water, peel, and let cool.

2. 2.

   In the meantime, wash the herbs, shake them dry, and remove the coarse stems. Finely chop the herbs with a large knife.

3. 3.

   Peel the onion and cut it into very fine dice.

4. 4.

   Whisk the cream cheese smooth in a bowl.

5. 5.

   Mix the herbs, onion dice, yogurt, and mustard.

6. 6.

   Halve the lemon and press the juice into the sauce by hand. Season with salt and pepper.

7. 7.

   Chop the eggs, mix them into the sauce, and let it sit for 30 minutes. Meanwhile, wash the potatoes well and cook them in salted water for 20–25 minutes. Briefly shock, possibly peel, and serve with Frankfurter Grüne Sauce.