Köttbullar potato salad

Name: Köttbullar potato salad
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Ingredients: 1.5 kg small new potatoes; 300 g frozen peas; 1 Onion; 1 kg mixed mince; 6 TABLESPOONS Breadcrumbs; 1 Egg; 2 TABLESPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 2 Federation Dill; 200 g Whole milk yoghurt; 200 g Schmand; 200 g mayonnaise; 2-4 Tbsp Fruit vinegar

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Our insight of the day: Who can say no to Köttbullar "No"? Nobody! Who says to potato salad "No"? Nobody! This salad is the cracker on the buffet!

COOK TIME
60 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

1.5 kg small new potatoes
300 g frozen peas
1 Onion
1 kg mixed mince
6 TABLESPOONS Breadcrumbs
1 Egg
2 TABLESPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
2 Federation Dill
200 g Whole milk yoghurt
200 g Schmand
200 g mayonnaise
2-4 Tbsp Fruit vinegar

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Cook frozen peas in boiling water for about 3 minutes, drain, quench and drain.
2
For the meatballs, peel and finely dice the onion. Knead minced meat, diced onion, breadcrumbs, 6 tbsp. water, egg and mustard. Season with salt and pepper.
3
Form approx. 50 walnut-sized balls from the chopped mass. Heat the oil in portions in a pan. Fry the meatballs in the oil for about 6 minutes each.
4
For the sauce, wash the dill, shake dry and chop finely. Mix yoghurt, sour cream, mayonnaise and dill. Season to taste with vinegar, salt and pepper.
5
Drain the potatoes, quench and let them cool down. Remove meatballs from the pan and let them cool down. Halve potatoes according to size. Mix potatoes, meatballs, peas and approx. 2⁄3 of the dill sauce. Add the rest of the sauce.