Potato salad with chives marinade to the chopped medallion

Name: Potato salad with chives marinade to the chopped medallion
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 2 discs Toast; 1 Onion; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Bacon; 1 collar Spring onions; 1 red pepper; 1/2 bunch Chives; 100 ml Vegetable broth (instant); 4-6 Tbsp Wine vinegar; 4-5 Tbsp Oil; 7-10 Tbsp Sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
2 discs Toast
1 Onion
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Bacon
1 collar Spring onions
1 red pepper
1/2 bunch Chives
100 ml Vegetable broth (instant)
4-6 Tbsp Wine vinegar
4-5 Tbsp Oil
7-10 Tbsp Sugar

Directions

1
Wash the potatoes and cook in boiling water for 20-25 minutes, drain, quench, peel and leave to cool. Soak toast in cold water. Peel onion and chop finely. Knead mince, onion, egg and squeezed bread. Season with salt and pepper.
2
Form 8 medallions from the minced dough and wrap each with 1 slice of bacon. Clean and wash spring onions and cut into fine rings. Quarter peppers, clean, wash and cut into fine strips. Wash the chives and, except for a few stalks, cut them into fine rolls. Heat broth, add vinegar and 3-4 tablespoons of oil, season to taste with salt, pepper and sugar. Cut the potatoes into slices. Add spring onions, paprika and chives. Pour broth over it and let it stand. Heat 1 tablespoon of oil in a pan. Fry the medallions in it at low to medium heat for about 15 minutes, turning them from time to time.
3
Cut the potatoes into slices. Add spring onions, paprika and chives. Pour broth over it and let it stand. Heat 1 tablespoon of oil in a pan. Fry the medallions in it at low to medium heat for about 15 minutes, turning them from time to time. Season salad again. Arrange salad and 2 chopped medallions on plates, garnish with chives
4
1 hour waiting time