Baked potatoes with Pommern spit-meat salad

Name: Baked potatoes with Pommern spit-meat salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 large floury cooking potatoes (à approx. 200 g); 350 g Pommern-Spiess; 100 g Cornichons; 1 medium onion; 200 g cherry tomatoes; 1/2 bunch Chives; 100 g Salad cream (16 % fat); 150 g Whole milk yoghurt; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 large floury cooking potatoes (à approx. 200 g)
350 g Pommern-Spiess
100 g Cornichons
1 medium onion
200 g cherry tomatoes
1/2 bunch Chives
100 g Salad cream (16 % fat)
150 g Whole milk yoghurt
2 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes, wrap in aluminium foil and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour. In the meantime, cut the Pommern-Spiess into fine strips and the gherkins into slices.
2
Peel onion and cut into fine rings. Wash and halve the tomatoes. Wash chives, shake dry and, except for a few stalks for garnishing, cut into fine rolls. Mix salad cream, yoghurt, mustard and chives.
3
Season to taste with salt and pepper. Mix the meat strips, gherkin slices, onion rings and tomatoes with the cream. Cover and put in a cool place. Let the potatoes cool down a little, cut them open a little and add the meat salad.
4
Serve garnished with chives.