Zubereitung

1. 1

   Just cover the eggs with cold water in a pan, bring them to the boil and hard-boil them.

2. 2

   Rinse the eggs under cold water and peel them. Chop two eggs very finely, halve the other four and keep them cool.

3. 3

   Wash the potatoes thoroughly and cook them in their skins in water with the salt until a skewer slides in easily.

4. 4

   Pick over the herbs, wash them and pat them dry, removing the coarse stalks. Chop the leaves very finely with a large knife rather than puréeing them, or the sauce will turn bitter and dark.

5. 5

   Stir the soured cream smooth with the natural yoghurt and stir in the rapeseed oil, the medium-hot mustard, the white wine vinegar and the sugar.

6. 6

   Fold in the chopped herbs and the two finely chopped eggs and season the sauce well with salt and pepper.

7. 7

   Leave the sauce to develop covered in the fridge.

8. 8

   Drain the potatoes, let them steam off briefly and serve them hot with the cold sauce and the halved eggs.