Summary

Ingredients

• 1 ½ kg potato (s), waxy
• 1 ring / s meat sausage (Lyoner)
• 3 apples, sour variety, e.g. Granny
• 4 egg (s), hard-boiled
• 4 tomato (s)
• 1 glass pickled cucumber (s), and juice, normal glass, medium-sized cucumber
• 1 glass tartar sauce
• 1 glass mayonnaise, or Miracel Whip
• Teaspoon curry powder
• Teaspoon paprika powder, hot pink
• sugar
• Salt and pepper, black or colored

Print Recipe Pin Recipe

Instructions

1. Do not boil the potatoes too soft in salted water and boil the eggs hard, let them cool down, remove the skin. Peel the apples too. Remove tomatoes from the green stalk and, if you like, remove the seeds as well.
2. Cut all ingredients into small cubes, around 0.5 to 1 cm.
3. First combine the potatoes and cucumber in a large bowl and marinate with cucumber juice to taste. The potatoes pull the spicy cucumber juice. Then add diced Lyoner, apples, eggs and tomatoes, tartar sauce and mayonnaise, curry and paprika powder, each between 1 and 2 teaspoons to taste, and stir well. If the consistency is too thick, extend with a little water. Then season with a little sugar, salt and pepper. Let it steep for at least half a day, try and season again if necessary.
4. Tastes excellent with every grill dish, sausages but also as a stand-alone meal, keeps well chilled for at least a week in airtight containers and develops its full aroma after one or two days.
5. Contrary to the recipe above, my grandmother from Wroclaw always added some capers and plenty of diced smoked bacon, not curry powder, but as fat mayonnaise as possible. Nowadays, however, our family likes the slightly modified, lighter version.