Baked Potatoes With Frankfurt Green Sauce

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.

coarse salt, cumin, potatoes, eggs, yogurt, sour cream, sunflower oil, lemon, parsley, dill, fresh chives, mustard, onion, garlic, pickles, sugar, parsley

Taken from recipes-plus.com/api/v2.0/recipes/15982 (may not work)