Paprika and potato salad with smoked pork

Name: Paprika and potato salad with smoked pork
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g triggered casseler; 500 g Peppers (e.g. green, yellow and red); 1 collar Spring onions; 1 kg finished potato salad (e.g. with crème fraîche); 1 medium onion; 1 TABLESPOON Oil; 7-10 Tbsp salt, white pepper; 2-3 TABLESPOONS White wine vinegar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g triggered casseler
500 g Peppers (e.g. green, yellow and red)
1 collar Spring onions
1 kg finished potato salad (e.g. with crème fraîche)
1 medium onion
1 TABLESPOON Oil
7-10 Tbsp salt, white pepper
2-3 TABLESPOONS White wine vinegar

Directions

1
Peel and quarter the onion. Heat the oil in a tall pan with a lid or a pot. Fry the smoked pork in it briefly and thoroughly all around. Add the onion and pour on approx. 1/4 l water. Cover and braise for about 20 minutes.
2
Clean, wash and cut the peppers into small pieces. Leek onions clean, wash and cut into fine rings. Fold both into the potato salad. Season to taste with salt, pepper and possibly vinegar
3
Remove the cured pork loin and cut into thin slices. Serve with the pepper and potato salad