Potato salad

Name: Potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 4 discs Mortadella (about 30 g each); 2 discs Appenzeller cheese (approx. 50 g each); 1 giant cucumber; 1 big red pepper; 500 g Low-fat curd; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Lettuce; 125 g Rocket; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil; 1-2 TABLESPOONS Mustard seeds

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
4 discs Mortadella (about 30 g each)
2 discs Appenzeller cheese (approx. 50 g each)
1 giant cucumber
1 big red pepper
500 g Low-fat curd
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Lettuce
125 g Rocket
6 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
6 TABLESPOONS Oil
1-2 TABLESPOONS Mustard seeds

Directions

1
Wash the potatoes. Cook in boiling water for 15-20 minutes. In the meantime, cover 2 slices of mortadella with 1 slice of cheese each. Place the rest of the mortadella on top, roll up tightly and chill. Wash the cucumber, cut half into thin slices and grate the rest coarsely.
2
Clean, wash and dice the peppers. Mix quark, milk, grated cucumber and half of the paprika cubes. Season with salt and pepper. Clean, wash and pluck lettuce and rocket into small pieces. Peel and slice the potatoes cold. Mix vinegar, salt, pepper and sugar. Whip the oil into it. Mix potatoes and marinade. Cover and leave to stand for about 30 minutes. Season to taste again.
3
Whip the oil into it. Mix potatoes and marinade. Cover and leave to stand for about 30 minutes. Season to taste again. Arrange potatoes and cucumber on the salads. Cut the mortadella rolls into slices. Serve sprinkled with some tzatziki, remaining paprika cubes and roasted mustard seeds