Summary

Ingredients

• 400 g ham sausae, cut into strips
• 200 g sausae (black sausae), cut into small rins
• 200 g Emmentaler cheese, cut into small strips
• 6 cucumber (s), sour, finely diced
• 2 onion (s), cut into small pieces or in rings
• 40 g chives, cut
• Salt and pepper, black
• 1 pinch (s) paprika powder, noble sweet
• Apple Cider Vinegar
• 800 g potatoes, waxy
• oil

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Instructions

1. Boil the potatoes (approx. 25 minutes) and peel them. To let it cool down. Cut the peeled potatoes into slices. Fry in the frying pan with lard on 3/4 heat. Fry until the potatoes turn light brown. Season with salt and black pepper.
2. While frying, prepare the broth in a bowl with the vinegar, oil, pepper, salt, pickles and paprika. Important: a little oil, a lot of vinegar, a little salt, a lot of pepper. Then put the sliced sausage and cheese in the bowl. Stir well. Let it steep for 10 minutes.
3. Place the potatoes and sausage salad on a large plate, half each. Pour the chives and onions over the sausage salad.
4. Warm farmer`s bread and lots of cider go well with it.