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1
Begin by boiling water in a large pot.
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2
Cut larger potatoes into quarters and half smaller ones.
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3
Place them into boiling water and allow them to cook for about 15 minutes.
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4
This is just to pre-cook them, prior to roasting.
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5
While potatoes are boiling chop your fresh herbs and green onions and garlic you may want to put the garlic through a garlic press).
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6
Feel free to increase or decrease the amount of either basil or dill.
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7
Basil is excellent with eggs, so do not be afraid to increase the quantity.
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8
Zest your lemon and set the zest aside.
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9
Combine lemon juice, yogurt, mustard, Worcestershire sauce, hot sauce, honey and chopped herbs in a bowl.
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10
Remove potatoes from boiling water after 15 minutes and transfer them to an oven safe baking dish or a cookie sheet, making sure that they are in one layer to allow for easier roasting.
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11
I often use a cast-iron pan or roaster for this.
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12
Drizzle Olive Oil over the potatoes, and season them with a bit of salt and black pepper.
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13
Place the potatoes into the preheated oven for roasting.
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14
Once potatoes are nicely roasted and form a crispy crust remove them from the oven and let them chill.
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15
Turn on the oven, set it to bake, and preheat it to 400 deg.
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16
F.
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17
Into the boiling potato water gently place eggs, and allow for the water to gently boil for another 10 minutes.
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18
Then drain the eggs, and fill the pot with cold water to chill the eggs.
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19
After eggs are cool, peel the shells off and chop them roughly.
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20
Combine the eggs with potatoes and the rest of the ingredients.
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21
Season well, and you are good to go.
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22
Feel free to increase or decrease the amount of yogurt and lemon juice to adjust to your taste.
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23
For added freshness and leamony flavor add the zest and blend.
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24
Enjoy!
