Potato salad

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in salted water for about 20 minutes. Then rinse with cold water and remove the skin. Let the potatoes cool down a little. In the meantime peel the onions. Cut three into slices. Cut cucumbers into slices.

2. 2

   Wash apples, quarter them, cut out the core. Cut apple quarters into pieces and sprinkle with lemon juice. Cut potatoes into slices. Put vinegar in a pot and season with salt, pepper and sugar. Add onion slices, heat everything up. Pour over the potatoes while still hot. Fold in remaining prepared ingredients. Cover and leave to infuse for at least 1/2 hour. In the meantime, mix soured milk and mustard for the dip. For the meatballs, soak rolls in water. Finely dice the remaining onion. Knead minced meat, squeezed out roll, onion and egg.

3. 3

   Fold in remaining prepared ingredients. Cover and leave to infuse for at least 1/2 hour. In the meantime, mix soured milk and mustard for the dip. For the meatballs, soak rolls in water. Finely dice the remaining onion. Knead minced meat, squeezed out roll, onion and egg. Season strongly with salt and pepper. Form 8 flat meatballs. Heat the oil and fry the meatballs for about 10 minutes until crispy. Season the salad to taste again. Serve with the meatballs and dip. Serve garnished with parsley

4. 4

   Season strongly with salt and pepper. Form 8 flat meatballs. Heat the oil and fry the meatballs for about 10 minutes until crispy. Season the salad to taste again. Serve with the meatballs and dip. Serve garnished with parsley

5. 5

   Plate: Waechtersbach