Beer Garden Salad with Meat Loaf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potatoes, waxy
- 1 leek
- 1 bunch radishes
- 3 pickled cucumber (s)
- 0.5 ½ bunch chives
- 0.5 teaspoon ½ vegetable stock
- 4 tablespoon vinegar (e.g. white wine vinegar)
- 4 tablespoon cucumber liquid
- some salt and pepper
- 2 tablespoon mustard, medium hot
- some sugar
- 3 medium onion (s)
- 2 tablespoon flour
- 400 g meat loaf
- 1 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool. Then cut into slices approx. 1/2 cm thick.
- Clean and wash the leek and cut into thin rings. Clean and wash the radishes and cut into quarters or eighths. Cut the cucumber into slices, saving the cucumber stock. Wash the chives, cut into rolls.
- Bring 1/8 liter of water to the boil with the broth and cook the leek for about 1 minute. Remove from heat, stir in vinegar and cucumber stock. Season to taste with salt, pepper, mustard and sugar. Pour over the potatoes and let steep for at least 30 minutes.
- Fold the radishes, cucumber and chives into the potatoes, season again to taste.
- Peel the onions and cut into fine rings. Turn in the flour, knock off. Cut the meatloaf into strips and fry in the hot oil in a non-stick pan until light brown, then remove. Fry the onion rings in the hot oil until golden brown. Spread on the salad with the meat loaf.
- Serve the salad lukewarm. Delicious with pretzels and beer!
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