Baked Potatoes With Frankfurt Green Sauce

• 1 pinch coarse salt
• 1 pinch cumin
• 2 3/4 pounds waxy potatoes medium, cut in 1/2
• 4 eggs
• 2 cups yogurt
• 3/4 cup sour cream
• 3 tablespoons sunflower oil
• 1 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 tablespoon mustard
• 1 onion finely diced
• 2 cloves garlic finely diced
• 5 whole pickles finely diced
• 1 pinch sugar
• fresh parsley
• dill

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 juiced, parsley, dill, chives, mustard, onion, garlic, pickles, sugar, parsley, dill

Taken from www.yummly.com/recipe/Baked-Potatoes-with-Frankfurt-Green-Sauce-1413101 (may not work)