Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water, peel and let cool down a little. Meanwhile clean, wash and cut the tomatoes into eighths. Peel shallots and cut them into rings.
Cut the potatoes into slices. Bring vinegar, shallots, some salt, pepper and sugar to the boil. Pour hot over the potatoes. Carefully fold in the tomatoes and leave to stand. For the sauce, wash and chop the parsley.
Mix with yoghurt and lemon juice. Season with salt and pepper. For the meatballs, wash and chop the remaining herbs. Knead minced meat, egg, curd, mustard and herbs. Season with salt and pepper.
Form small meatballs from it. Fry in hot oil over medium heat for 6-8 minutes, turning. Arrange potato salad, yoghurt sauce and meatballs on fresh salad leaves as desired. Serve sprinkled with lemon slices and fresh herbs.