Summary

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

1. 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.
2. 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.
3. Season with salt, pepper, paprika and mustard to taste, cool and let steep for at least 5-6 hours.
4. Traditionally, Viennese sausages with Bautzner mustard and Spreewald horseradish are served on Christmas Eve in Upper Lusatia.