Baked Potatoes With Frankfurt Green Sauce - cooking recipe

Ingredients

1 pinch coarse salt
1 pinch cumin
2 3/4 lb medium waxy potatoes, cut in 1/2
4 None eggs
2 cups yogurt
3/4 cup sour cream
3 tbsp sunflower oil
1 None lemon, juiced
8 sprigs fresh parsley, finely chopped
4 sprigs fresh dill, finely chopped
1 bunch fresh chives, finely chopped
1 cup watercress, finely chopped
1 tbsp mustard
1 None onion, finely diced
2 cloves garlic, finely diced
5 None small whole pickles, finely diced
1 pinch sugar
None None fresh parsley and dill, to garnish

Preparation

Preheat the oven to 400\u00b0F. Coat a baking sheet with oil and sprinkle it with coarse salt and cumin. Put the potatoes cut side down on the baking sheet and bake for 20-30 mins.
Meanwhile, hard boil the eggs. Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and halve the eggs. Set 2 aside and remove the yolks from the other 2.
For the sauce, puree the yogurt, sour cream, oil, lemon juice, egg yolks, chopped herbs (reserve 1 tbsp to garnish) and mustard with a hand blender. Chop the egg whites finely and mix them with the onion, garlic and pickles then stir them into the sauce with a pinch of sugar. Season to taste. Serve the sauce in a bowl. Chop the remaining eggs into cubes and sprinkle them on the sauce with the remaining herbs. Serve the potatoes on a platter garnished with parsley and dill.