Kasseler on potato salad

Name: Kasseler on potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes (firmly cooked); 1 TABLESPOON clarified butter; 1 Onion; 75-100 ml Vegetable broth; 100 g Salad Mayonnaise; 150 g yoghurt, 2 tablespoons mustard; 4 TABLESPOONS Cucumber stock +; 4 Gherkins (glass); 1 TABLESPOON vinegar, some sugar; 7-10 Tbsp salt, white pepper; 2 small tomatoes; 1/2 bunch Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes (firmly cooked)
1 TABLESPOON clarified butter
1 Onion
75-100 ml Vegetable broth
100 g Salad Mayonnaise
150 g yoghurt, 2 tablespoons mustard
4 TABLESPOONS Cucumber stock +
4 Gherkins (glass)
1 TABLESPOON vinegar, some sugar
7-10 Tbsp salt, white pepper
2 small tomatoes
1/2 bunch Parsley

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Quench, peel and let cool
2
Wash the meat and pat dry. Brown in hot clarified butter in a casserole. Deglaze with 1/4 l water. Cover and braise for about 1 hour
3
Peel and finely chop the onion. Boil up in the stock. Cut potatoes into slices and pour the stock over them. Leave to stand for about 40 minutes.
4
Mix mayonnaise, yoghurt, mustard and cucumber stock. Season to taste with vinegar, sugar, salt and pepper. Wash the tomatoes and cut them into slices. Cut cucumbers into slices. Mix everything into the potatoes and season to taste
5
Wash the parsley and chop finely. Remove the cured pork loin and cut it open. Sprinkle with pepper and arrange with the potato salad. Sprinkle with parsley