Swedish potato salad

Name: Swedish potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.2 kg waxy potatoes; 2 discs Toast; 500 g mixed minced meat; 1 egg (size M); 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1/2 Cucumber; 1 collar Dill; 100 g Salad Mayonnaise; 250 g Whole milk yoghurt; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon wedges

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.2 kg waxy potatoes
2 discs Toast
500 g mixed minced meat
1 egg (size M)
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
1/2 Cucumber
1 collar Dill
100 g Salad Mayonnaise
250 g Whole milk yoghurt
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Sugar
7-10 Tbsp Lemon wedges

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes, drain, rinse and peel. Soak toast in water, squeeze out. Knead minced meat, toast, egg and tomato paste. Season with salt and pepper. Form small meatballs. Heat oil in a pan. Fry the meatballs for approx. 6 minutes, turning them over and taking them out.
2
Wash and clean the cucumber and cut it into cubes. Wash dill, shake dry and chop finely except for a little garnish. Mix mayonnaise, yoghurt and lemon juice, season with salt, pepper and 1 pinch of sugar. Fold in cucumber and dill. Cut the potatoes into slices. Add potatoes and meatballs to the salad dressing and fold in. Garnish with dill and lemon wedges