Potato and egg salad with mini-bulets
easy
75 mins
75 mins
Ingredients
- 1.5 kg cook hard. Potatoes
- 200 g frozen peas
- 4 eggs, 1 bread roll (previous day)
- 3-4 Onions
- 125 g streaky smoked bacon
- 3-4 Tbsp oil, 8 tablespoons vinegar
- 2 TEASPOONS Vegetable broth
- 7-10 Tbsp salt, pepper, 250 g sour cream
- 600 g Pork sausage
- 2 TEASPOONS mustard, sweet peppers
- 250 g cherry tomatoes
- 1 collar Chives
- 5-6 paprika stuffed olives, Gouda and
- 7-10 Tbsp Sheep's cheese cubes
- 7-10 Tbsp Thyme and rosemary
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Defrost the peas. Boil 3 eggs hard. Quench potatoes and eggs, peel. Let them cool down
- 2
Soak the rolls in cold water. Peel and chop the onions. Dice bacon and fry it crisply in 1 tbsp. hot oil. Fry 2/3 of the onions briefly. Deglaze with 3/8 l water and vinegar, bring to the boil. Add stock, some salt and pepper. Pour into a large bowl. Cut the potatoes directly into it. Mix in sour cream. Cover and let stand for at least 1 hour.
- 3
Squeeze the buns. Knead with ground pork, 1 egg, the rest onions, mustard, pepper and paprika. Form approx. 24 small meatballs from it. Fry in 2-3 tablespoons of hot oil on each side for 4-5 minutes. Let it cool down
- 4
Cut the eggs into six. Wash the tomatoes, cut them in half. Wash and chop the chives. Add peas to the salad, season to taste. Put olives and cheese cubes on the meatballs and garnish
- 5
Drink: cold beer
Nutrition Facts
720 kcal
39 g
46 g
33 g
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