Ingredients:
Parsley
Chives
Chervil
Dill
Sorrel
Borage
Cress
Tarragon
Lovage
2 onions
4 eggs
30 ml vinegar
30 ml sunflower oil
250 ml cream
150 ml yoghurt
1/2 tsp. sugar
Black pepper
Salt

Preparation and serving:
Wash, drain and chop very finely all of the herbs (about 300 g.). Peel and very finely chop the onion, then put it in a salad bowl together with the herbs. Add the vinegar, oil, yoghurt and the cream, flavour with salt and pepper and mix well. Cover and leave it in a fridge for 1 hour. Hard boil and dice the eggs. Add them to the mix, stir wel until it’s homogeneous and leave it in a fridge for another 30 min.
Serve chilled. Offer cooked not peeled potatoes and boiled eggs.

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