Boiled potato salad with meatballs

Name: Boiled potato salad with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen young peas; 1 kg baby potatoes; 1 collar Spring onions; 2 Tomatoes; 350 g Mett; 1 Egg; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 150 g Mayonnaise; 2 (150 g each) Mug of whole milk yoghurt; 75 g Horseradish (from the jar); 75 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Chervil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen young peas
1 kg baby potatoes
1 collar Spring onions
2 Tomatoes
350 g Mett
1 Egg
1 TABLESPOON Breadcrumbs
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
150 g Mayonnaise
2 (150 g each) Mug of whole milk yoghurt
75 g Horseradish (from the jar)
75 ml Milk
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Chervil

Directions

1
Defrost peas at room temperature. Wash potatoes and cook in boiling water for about 20 minutes. In the meantime clean and wash spring onions and cut them into fine rings. Wash, quarter, seed and finely dice tomatoes. Knead the mince, egg and breadcrumbs and season with pepper. Heat oil in a pan. Form small balls out of the minced meat and fry them at medium heat while turning for about 5 minutes. Mix mayonnaise, yoghurt, horseradish and milk. Season to taste with salt and pepper. Drain the potatoes, rinse with cold water and peel off the skin. Mix potatoes, meatballs, peas, spring onions and diced tomatoes and pour the sauce over it. Sprinkle with fresh pepper from the mill and serve garnished with chervil as desired
2
Scarf: Meyer Mayor
3
Dishes: Singer