Name: Potatoes with Green Sauce
Yield: 4
Ingredients: 3–4 cups (200 g / 7 oz per cup) sour cream; Milk; 1 tbsp sunflower oil (or other oil of neutral taste); 2 tsp lemon juice; 4 hard-boiled eggs; 10–15 large potatoes; 1–1½ empty sour cream cups filled with dill; 1–1½ empty sour cream cups filled with other mixed herbs (e.g. chives , parsley , onion leaves, lemon balm, burnet, a small amount of sorrel if available)

Why it works: Lemon and dill match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 976 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Potatoes with Green Sauce

Serves 4

Ingredients

3–4 cups (200 g / 7 oz per cup) sour cream
Milk
1 tbsp sunflower oil (or other oil of neutral taste)
2 tsp lemon juice
4 hard-boiled eggs
10–15 large potatoes
1–1½ empty sour cream cups filled with dill
1–1½ empty sour cream cups filled with other mixed herbs (e.g. chives , parsley , onion leaves, lemon balm, burnet, a small amount of sorrel if available)

Directions

Make the sauce

Combine sour cream, oil, and lemon juice.
Add milk until the mixture takes the consistency of a thick sauce.
Mix herbs well and mix herbs into the sauce.
Cut hard-boiled eggs to small pieces and add them to the sauce along with some salt and pepper.
Leave the sauce in the fridge for about 1–1½.

Serve

Boil potatoes.
Serve hot with the cold sauce.
More hard-boiled eggs can also be served along with this.

Nutrition, whole recipe (rough)

681Calories

38 gProtein

28 gFat

74 gCarbs

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Lemon Balm	juice of 1 lemon (48ml)	12
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Chive	1 tbsp (3g)	1
Parsley	1 tbsp chopped fresh (3.8g)	1
Sunflower Oil	not in our table	0
Sorrel	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Lemon + dilltop 1% of all pairs

Smell alikestrong

Cooked together976 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Sunflower + dilltop 2% of all pairs

Smell alikestrong

Cooked together55 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Potato + chivetop 2% of all pairs

Smell alikemoderate

Cooked together611 recipes

Shared aroma: decanal (soap, orange peel).
Potato + dilltop 3% of all pairs

Smell alikemoderate

Cooked together423 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Dill + chivetop 5% of all pairs

Smell alikestrong

Cooked together228 recipes

Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sour cream: Forms the creamy base of the sauce and gives it body and a mild tang.
Hard-boiled eggs: Add richness and a soft, firm texture to the sauce.
Dill: Adds a fresh, aromatic herb flavour to the sauce.
Potatoes: Form the starchy base of the dish, soft and filling when boiled.
Lemon juice: Adds acidity that brightens the sauce and balances the rich sour cream.

Swap the lemon

How well each one fits the dish's main ingredients (cream, milk, sunflower, egg, potato, dill, chive):

Avocadofits about as well
Lemonthe original
Limefits less well
Coconutfits less well

Fit is the average pairing score against cream, milk, sunflower, egg, potato, dill, chive. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.