Summary
| Prep Time | 1 hr |
| Total Time | 6 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 2 ½ kg potato (s), boil firm, cooked the day before
- 1 jar pickled cucumber (s) (Spreewälder), 670 g
- 1 large onion (s)
- 1 medium apple, sour
- 5 egg (s), hard-boiled
- 4 cups salad (meat), each 250 g
- 1 teaspoon mustard, Bautzner
- 3 teaspoons, leveled salt
- Pepper, freshly ground
- Paprika powder, hot as rose
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Quarter and dice the pickles. Finely chop the onion. Quarter and dice the apple. Peel the eggs and cut them into slices.
- Put the meat salad in a large bowl and pour in about 3/4 of the pickle broth, mix well so that the liquid and meat salad combine. Add the diced cucumber, diced onion, apples, eggs and potato slices one after the other, stir.
- Season with salt, pepper, paprika and mustard to taste, cool and let steep for at least 5-6 hours.
- Traditionally, Viennese sausages with Bautzner mustard and Spreewald horseradish are served on Christmas Eve in Upper Lusatia.
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