Summary

Ingredients

• 1 ½ kg potato (s), floury
• 4 pickled cucumber (s)
• 200 g meat sausae
• 1 onion (s)
• 1 cup lettuce (meat salad) or mayonnaise
• 100 g bacon, diced
• 3 tablespoon vinegar
• 2 tablespoon flour
• 1 cup yogurt or sour cream (250 g)
• salt and pepper

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Instructions

1. Boil the potatoes, let them evaporate, peel and cut into small cubes. Dice the pickled cucumbers and the meat sausage about the same size.
2. Chop the onion and fry in a pan with the diced bacon. Dust the onions and bacon with the flour and after a short time deglaze with the vinegar. A fine roux is said to have formed around the onions.
3. Add the onions, bacon and roux to the potato cubes. Add the meat salad (my mom always does this, you can also use a small glass of salad cream or mayonnaise) and fold in the yogurt or sour cream. Season the salad with salt, pepper and, if you like, with vinegar. The salad should now sit through overnight.
4. Depending on the type of potatoes, mayonnaise or yoghurt must now be added. The salad should also be seasoned with salt and pepper.
5. We often have the salad for grilling, on buffets or when we just feel like it.