Summary

Ingredients

• 750 g potato (s), waxy
• 2 glasses Bismarck herring (s) with stock, 70 ml each
• 1 jar pickled gherkins (Spreewald gherkins)
• 500 g ham sausae or meat sausae
• 6 egg (s), hard-boiled
• 500 g Emmentaler
• 3 onion (s), finely chopped, sweated until translucent
• 3 apples
• 1 celeriac, peeled, cooked
• 500 g beetroot, cooked, with juice
• 500 g carrot (s), cooked
• 500 g peas, blanched
• 200 g capers
• 3 tablespoon mustard, hotter
• 500 ml mayonnaise
• 200 ml vegetable stock, approx., If necessary
• some salt and pepper
• some sugar
• possibly curry
• anchovies

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Instructions

1. Boil the peeled potatoes, peel and dice. Cut the bismarck herring and pickles into small pieces. Dice the sausage and the Emmentaler. Cut 3 eggs and the apples into small pieces and put them in a large bowl together with the other ingredients, which may also have been crushed, here: onions, celery, beetroot, peas, carrots and capers.
2. Season the salad with capers, mustard, mayonnaise, the herring stock and a little vegetable stock (not too much) and season with pepper, salt, sugar and possibly curry and mix. So the salad can brew for a day. Mix well 1 - 2 times during this time.
3. Before serving, decorate the salad with the rest of the eggs, separating the crushed yolk and egg white and, if necessary, anchovies or capers.
4. In addition, hot Vienna sausages and white bread are served as a side dish, with a nice mug of mulled wine.