Potato salad with meatballs

Name: Potato salad with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 (approx. 200 g; leek) medium stick leek; 50 g lean diced ham (2 % fat); 4 TABLESPOONS White wine vinegar; 2 TEASPOONS Instant vegetable stock; 2 TEASPOONS medium hot mustard; 1 (approx. 50 g) small onion; 350 g Tatar (scraped meat); 2 tablespoons (approx. 50 g) Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 TEASPOON creeping thyme; 1 TABLESPOON Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 (approx. 200 g; leek) medium stick leek
50 g lean diced ham (2 % fat)
4 TABLESPOONS White wine vinegar
2 TEASPOONS Instant vegetable stock
2 TEASPOONS medium hot mustard
1 (approx. 50 g) small onion
350 g Tatar (scraped meat)
2 tablespoons (approx. 50 g) Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 TEASPOON creeping thyme
1 TABLESPOON Oil

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, quench, peel and let cool off. Clean and wash the leek and cut into fine rings. Cut potatoes into slices. Brown the ham in a pan without fat.
2
Add leek and fry briefly. Add 1/8 litre water and vinegar, bring to the boil. Stir in broth and mustard and pour into a large bowl. Cut potatoes directly into slices in the marinade. Season with salt and pepper. Leave to stand for about 30 minutes. Peel and finely chop the onion. Knead with minced meat and quark. Season with salt, pepper, paprika and 1/2 teaspoon thyme. Form 8 small meatballs from the minced meat mixture.
3
Peel and finely chop the onion. Knead with minced meat and quark. Season with salt, pepper, paprika and 1/2 teaspoon thyme. Form 8 small meatballs from the minced meat mixture. Heat oil in a coated pan. Fry the meatballs for about 10 minutes while turning. Season potato salad again and arrange with meatballs
4
Waiting time approx. 50 minutes