Insulated with Vent To Grandma Leni
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potatoes, mainly waxy
- 4 Mettenden
- 3 medium onion (s)
- 2 bay leaves
- salt and pepper
For the salad:
- 1 cup sour cream, approx. 200 g
- 2 tablespoon herb vinegar
- 15 dashes Maggi
- 1 teaspoon, heaped sugar
- pepper
- 3 tablespoon milk, if necessary
- 1 lettuce (s)
- 1 small onion (s)
- some oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into bite-sized pieces. Quarter the medium-sized onions. Cut the meatloaf into cm large slices. Wash the lettuce, spin it and pluck it into bite-sized pieces. Dice the small onion.
- Slightly drain the meatballs in the oil in a pressure cooker. Add the potatoes and the quartered onions and sauté. Add the bay leaves and season everything with salt and pepper. Close the pot with the lid and steam the potatoes over medium heat for about 25 minutes under high pressure.
- When preparing without a pressure cooker, the cooking time is extended by approx. 20 minutes with the lid closed.
- Put the sour cream in a sufficiently large bowl. Add the diced onion, vinegar, sugar and Maggi. Season the sauce well with salt and pepper, if necessary a little Maggi to taste. If the sauce is too thick, it can be diluted with a little milk. Add the salad and mix in.
- At the end of the cooking time, carefully let off the steam.
- Arrange the potatoes and the salad together on a plate.
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