Shandong-style Green Sauce with Eggs and Potatoes

Ingredients

In this Shandong-inspired adaptation, we infuse the traditional German Frankfurter Grüne Soße with the distinct flavors of Shandong cuisine. While the original dish primarily relies on herbs like sorrel, chervil, and parsley, our version incorporates Shandong's love for cilantro, parsley, and chives. Additionally, we enhance the sauce's creaminess by using tangy yogurt instead of sour cream. These modifications infuse the dish with a unique blend of flavors that pay homage to both German and Shandong culinary traditions. We alse have the original recipe for Frankfurter Grüne Soße mit Eiern und Kartoffeln, so you can check it out.

• 6 eggs 6 eggs
• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 cup (240ml) fresh cilantro, finely chopped 1 cup (240ml) fresh cilantro, finely chopped
• 1 cup (240ml) fresh parsley, finely chopped 1 cup (240ml) fresh parsley, finely chopped
• 1/2 cup (120ml) fresh chives, finely chopped 1/2 cup (120ml) fresh chives, finely chopped
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 15g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat, then reduce the heat and simmer for 8 minutes. Remove from heat, drain, and rinse with cold water. Peel the eggs and set aside.
2. 2.
   In a separate saucepan, add the cubed potatoes and cover with water. Bring to a boil and cook until the potatoes are tender, approximately 10-15 minutes. Drain and set aside.
3. 3.
   In a mixing bowl, combine the yogurt, cilantro, parsley, chives, rice vinegar, soy sauce, sesame oil, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
4. 4.
   Slice the boiled eggs in half lengthwise and arrange them on a serving platter. Place the cooked potatoes around the eggs.
5. 5.
   Pour the green sauce over the eggs and potatoes, ensuring they are evenly coated.
6. 6.
   Serve the Shandong-style Green Sauce with Eggs and Potatoes as a main course or a side dish. Enjoy!

Treat your ingredients with care...

• Cilantro — Make sure to wash the cilantro thoroughly and pat it dry before chopping.
• Potatoes — Choose waxy potatoes like Yukon Gold or red potatoes for a creamier texture.
• Yogurt — Opt for plain yogurt with a creamy consistency to achieve the desired texture of the green sauce.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with white wine vinegar or apple cider vinegar.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.

Tips & Tricks

• For a spicier kick, add a dash of chili oil or sprinkle some red pepper flakes on top before serving.
• Experiment with different herbs like mint or dill to personalize the green sauce according to your taste preferences.
• Serve the dish with a side of steamed rice or crusty bread to make it a more substantial meal.
• Garnish with additional chopped herbs for an extra burst of freshness.
• To save time, you can prepare the green sauce in advance and refrigerate it until ready to use.

Serving advice

Serve the Shandong-style Green Sauce with Eggs and Potatoes as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or seafood. The vibrant green color of the sauce adds an appealing visual element to the plate, making it an attractive addition to any dining table.

Presentation advice

Arrange the sliced boiled eggs and cubed potatoes neatly on a platter, creating an eye-catching display. Drizzle the green sauce generously over the eggs and potatoes, allowing it to cascade down the sides. Garnish with a sprinkle of freshly chopped herbs for an added touch of elegance.