Kasseler with potato salad and remoulade

Name: Kasseler with potato salad and remoulade
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg detached pork chop; 1 kg Potatoes; 1 collar Radishes; 1 yellow pepper; 1 pickled cucumber; 1 Egg; 4 TABLESPOONS Remoulade; 150 g Skimmed milk yoghurt; 1-2 TABLESPOONS medium hot mustard; 2-3 Onions; 1 Pot of chives; 75 g streaky smoked bacon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Wine vinegar; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; several sheets Lettuce; 7-10 Tbsp Parsley and radish

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg detached pork chop
1 kg Potatoes
1 collar Radishes
1 yellow pepper
1 pickled cucumber
1 Egg
4 TABLESPOONS Remoulade
150 g Skimmed milk yoghurt
1-2 TABLESPOONS medium hot mustard
2-3 Onions
1 Pot of chives
75 g streaky smoked bacon
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Wine vinegar
7-10 Tbsp Sugar
4 TABLESPOONS Oil
several sheets Lettuce
7-10 Tbsp Parsley and radish

Directions

1
Cook the meat over medium heat in boiling water for 50 minutes. Meanwhile, wash the potatoes and cook in boiling water for 15 to 20 minutes. For the sauce, clean, wash and finely chop the radishes, peppers and cucumber.
2
Boil the egg hard in ten minutes, rinse with cold water, peel and chop it too. Mix radish, paprika, cucumber, egg, remoulade, yoghurt and mustard. Season to taste with salt and pepper. Drain potatoes, rinse with cold water, peel and slice.
3
Add oil and chives. Mix with the potatoes and leave to stand for a while. Remove the cured pork loin, remove from the bone and cut into slices. Arrange on salad leaves with potato salad. Serve with extra sauce.
4
Serve garnished with parsley and radishes.