Bavarian beer garden potato salad

Name: Bavarian beer garden potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 1 Stalk leek (leek); 1/8 l Vegetable broth (instant); 4 TABLESPOONS medium hot mustard; 3-4 Tbsp Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Radishes; 3 Onions; 2 TABLESPOONS Flour; 400 g Meatloaf; 2 TABLESPOONS Oil; 1/2 bunch Chives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
1 Stalk leek (leek)
1/8 l Vegetable broth (instant)
4 TABLESPOONS medium hot mustard
3-4 Tbsp Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Radishes
3 Onions
2 TABLESPOONS Flour
400 g Meatloaf
2 TABLESPOONS Oil
1/2 bunch Chives

Directions

1
Wash the potatoes and cook in boiling water for 20-25 minutes. Clean and wash the leek and cut into fine rings. Bring the stock to the boil and blanch the leek in it for about 1 minute. Remove from the heat and let it cool down a little.
2
Stir in mustard and vinegar, season to taste with salt, pepper and sugar. Clean, wash and slice the radishes. Drain potatoes, rinse, peel and slice. Add radishes and pour marinade over them.
3
Peel onions and cut them into fine rings. Pour flour into a plate, turn onion rings in it. Cut meatloaf into strips. Heat oil in a pan. Fry Leberkäse in it for 2-3 minutes, take it out.
4
Fry the onion rings in the frying oil while turning them golden brown. Arrange the meat loaf and onions on the salad. Wash the chives, shake dry and cut into rings. Sprinkle over the salad.