Juicy potato salad with meatloaf

Name: Juicy potato salad with meatloaf
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Caraway seeds; 2-3 stem(s) Petersile; 4-5 discs Toast; 4 discs Meat loaf (approx. 100 g each); 2 Eggs (size M); 7-10 Tbsp Flour; 1 medium onion; 6 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 3 TABLESPOONS Vinegar (e.g. white wine vinegar); 7-10 Tbsp Pepper; 1 collar Chives; 7-10 Tbsp Slices of egg, fresh horseradish shavings and radish strips

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
7-10 Tbsp Caraway seeds
2-3 stem(s) Petersile
4-5 discs Toast
4 discs Meat loaf (approx. 100 g each)
2 Eggs (size M)
7-10 Tbsp Flour
1 medium onion
6 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
3 TABLESPOONS Vinegar (e.g. white wine vinegar)
7-10 Tbsp Pepper
1 collar Chives
7-10 Tbsp Slices of egg, fresh horseradish shavings and radish strips

Directions

1
Wash the potatoes and cook them in boiling salted water with caraway and parsley for about 20 minutes. In the meantime cut off the rind of the toast. Grind the toast finely in a universal chopper. Halve the meat loaf diagonally. Beat the eggs. First turn the slices in flour, then pull through the eggs and the toast crumbs.
2
Press the breadcrumbs lightly and put the slices aside. Drain the potatoes, rinse and peel. Cut the potatoes into thin slices. Peel onion and chop finely. Heat 3 tablespoons of oil in a pot and sauté the onion in it. Deglaze with stock and vinegar. Season with salt and pepper. Pour the hot vinaigrette over the potatoes and mix gently. Wash the chives, dab dry and cut into fine rolls. Heat the rest of the oil in a large pan and fry the meat cheese slices in it until golden brown, turning them over. Remove and degrease on kitchen paper. If necessary, mix the potato salad again with some stock and season with salt and pepper.
3
Season with salt and pepper. Pour the hot vinaigrette over the potatoes and mix gently. Wash the chives, dab dry and cut into fine rolls. Heat the rest of the oil in a large pan and fry the meat cheese slices in it until golden brown, turning them over. Remove and degrease on kitchen paper. If necessary, mix the potato salad again with some stock and season with salt and pepper. Add chives and place the salad in a bowl. Arrange the slices of meat cheese on top and garnish as desired with slices of egg, fresh horseradish shavings and radish strips