Country Potatoes Salad

Name: Country Potatoes Salad
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 2 kg waxy potatoes; 6 TABLESPOONS Sunflower oil; 6 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Cabanossi; 2 red peppers; 1 Vegetable Onion; 1 glass (720 ml) sweet-and-sour pickled pumpkin; 1 Organic Lemon; 3 Garlic cloves; 6 TABLESPOONS Salad cream (36 % fat); 1-2 TABLESPOONS red pepper sauce; 1 collar Parsley

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

2 kg waxy potatoes
6 TABLESPOONS Sunflower oil
6 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Cabanossi
2 red peppers
1 Vegetable Onion
1 glass (720 ml) sweet-and-sour pickled pumpkin
1 Organic Lemon
3 Garlic cloves
6 TABLESPOONS Salad cream (36 % fat)
1-2 TABLESPOONS red pepper sauce
1 collar Parsley

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain, peel and cut into slices. Heat 3 tablespoons of oil in two pans. Fry the potatoes for about 10 minutes each while turning. Mix vinegar and 4 tablespoons of water. Season potatoes with salt and pepper, place in a bowl and marinate with vinegar water
2
In the meantime cut the sausage into thin slices. Clean, wash and chop the peppers. Peel and finely dice the onion. Pour the pumpkin in a sieve and collect the pumpkin water. Wash lemon hot, grate dry and grate peel thinly. Halve the fruit and squeeze the juice. Peel garlic and press it through a garlic press. Mix salad cream, garlic, lemon peel and 2 tbsp. juice. Season to taste with pepper sauce, stir with 4 tablespoons pumpkin water until smooth
3
Mix paprika, onion, sausage and salad dressing. Add potatoes and pumpkin one after the other and fold in carefully. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Arrange salad. Sprinkle with parsley just before serving