Potato salad with meatballs, avocado and peppers with salsa vinaigrette
easy
75 mins
75 mins
Ingredients
- 2 kg Potatoes
- 1 small onion
- 400 g mixed minced meat
- 1 egg (size M)
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5 TABLESPOONS Oil
- 1/2 Head frisée salad
- 1/2 Head radicchio salad
- 4 TABLESPOONS Vinegar (e.g. red wine vinegar)
- 1/4 l Vegetable broth (instant)
- 5 TABLESPOONS Tomato-Chili-Sauce (Texicana Salsa; a. d. bottle)
- 1 medium red onion
- 1 (approx. 300 g) medium-sized avocado
- 7-10 Tbsp juice of 1/2 lemon
- 1 (approx. 200 g) medium sized pepper
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime peel and finely dice the onion. Mix minced meat, onion, egg and breadcrumbs. Season with chilli, salt and pepper.
- 2
Form small balls with moistened hands. Heat 1 tablespoon of oil in a frying pan and fry the meatballs for about 5 minutes, turning them over. Remove and put aside. Clean and wash the salads, pluck them into bite-sized pieces and let them drain.
- 3
Season vinegar with salt and pepper. Add stock and salsa sauce. Stir in the remaining oil bit by bit. Peel and slice the onion. Drain and rinse the potatoes and remove the skin.
- 4
Cut the potatoes into slices about 3 mm thick. Mix the potatoes with the vinaigrette and let it steep for about 20 minutes. In the meantime, cut the avocado in half lengthwise and remove the core. Remove the flesh from the skin.
- 5
Halve the avocado halves and cut them into a fan shape. Sprinkle with lemon juice and season with salt and pepper. Wash and clean the bell peppers and cut into fine strips. Mix potatoes, meatballs, paprika, onions and salad.
- 6
Arrange the potato salad in a bowl, garnish with the avocado wedges and chilli pepper.
Nutrition Facts
580 kcal
47 g
32 g
23 g
More Delicious Recipes
