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Categories:
coarse salt cumin potatoes eggs yogurt sour cream sunflower oil lemon parsley dill fresh chives mustard onion garlic pickles sugar parsley
Viewed: 63 - Published at: 8 years agoIngredients
- 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
Method
- Preheat the oven to 400°F. 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.
