Spring potato salad with meatballs

Name: Spring potato salad with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 450 g frozen peas; 1 collar Radishes; 300 g mixed minced meat; 400 g Herb curd; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 100 g Yoghurt Salad Cream; 3 TABLESPOONS Vinegar; 1 collar Chives; 7-10 Tbsp a few sprigs of chervil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
450 g frozen peas
1 collar Radishes
300 g mixed minced meat
400 g Herb curd
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
100 g Yoghurt Salad Cream
3 TABLESPOONS Vinegar
1 collar Chives
7-10 Tbsp a few sprigs of chervil

Directions

1
Cook the potatoes in boiling salted water for 15-20 minutes, drain, rinse with cold water and peel, allow to cool. In the meantime, cook the peas in 125 ml boiling salted water for 2-3 minutes, drain and drain. Clean, wash and chop the radishes. Knead minced meat, 100 g herb quark and breadcrumbs, season with salt, pepper and nutmeg. Form about 20 small balls and fry them in hot oil for about 5 minutes.
2
Mix 300 g herb quark, salad cream and vinegar. Wash the chives, dab dry and cut into fine rolls, stir into the salad cream and season well with salt and pepper. Slice the potatoes, mix with the peas, radishes and meatballs, add the salad dressing. Garnish with chervil twigs