Potato salad with colorful vegetables and blood sausage

Name: Potato salad with colorful vegetables and blood sausage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g waxy potatoes; 1/2 Cucumber; 200 g Gherkins (glass); 1/2 red and yellow pepper; 2 red onions; 1 Apples; 200 g Black pudding; 200 ml Vegetable broth; 200 g mayonnaise; 200 g Meat salad; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g waxy potatoes
1/2 Cucumber
200 g Gherkins (glass)
1/2 red and yellow pepper
2 red onions
1 Apples
200 g Black pudding
200 ml Vegetable broth
200 g mayonnaise
200 g Meat salad
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Wash the potatoes and boil in boiling water for 20-25 minutes until soft. Quench potatoes, peel them, let them cool down a little, cut them into slices. Clean and wash the cucumber, cut in half lengthwise and remove the seeds. Dice flesh. Finely dice gherkins
2
Cut the peppers into quarters, clean, wash and dice them. Peel and halve onions and cut them into fine strips. Apple wash, dry grate, quarter and core. Dice the flesh. Skin and dice black pudding if necessary
3
Mix stock and mayonnaise, add whole cucumbers, paprika, onions, black pudding and meat salad to the potato slices and mix carefully. Season with salt and pepper. Leave to stand for approx. 1 hour
4
Wash the parsley, shake dry. Pluck the leaves from the stalks and chop them, except for a little to garnish. Add the parsley, except for a little garnish, to the salad, season again and arrange in a bowl. Garnish with parsley and sprinkle on top
5
Waiting time approx. 1 hour