Potato Salad from Country Kitchen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s)
- 4 medium jacket potato (s), (together approx. 750 g)
- 4 medium pickled cucumber (s), sliced
- 2 medium carrot (s), cut into thick slices and cooked
- 2 medium onion (s)
- 200 g sausae, (salami)
- 4 tablespoon oil, (no olive oil)
- 1 tablespoon mustard, medium hot
- 0.25 liter ¼ meat broth
- salt and pepper
- sugar
- vinegar
- Parsley or chives
Print Recipe
Pin Recipe Instructions
- Finely dice the onions and cook them briefly in the boiling broth (makes them more digestible). Then the broth with about 3 tablespoon. Mix the oil, season with salt, pepper, sugar, vinegar and mustard, pour into a large bowl and add the potatoes cut as if for potato salad. Swing everything through well. Then mix in the cucumber and carrots and let everything steep.
- Quickly fry thin slices of salami in hot oil, mix the sausage with the frying fat into the salad while it is still warm. Add the boiled eggs cut into slices and mix in chopped parsley (or chives).
- Taste again.
- You can serve the salad as an independent dish as it is very wholesome.
- But it also goes well with meat loaf, cold chicken, fried fish or sausages.
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