John Myers
Ingredients for 4 servings:
- 4 eggs
- 4 medium-sized jacket potatoes (together approx. 750 g)
- 4 medium-sized gherkins, sliced
- 2 m.-sized carrot(s), cut into thick slices and cooked
- 2 m.-sized onion(s)
- 200 g sausage (cooked salami)
- 4 tbsp oil (not olive oil)
- 1 tbsp mustard, medium hot
- ¼ liter meat broth
- salt and pepper
- Sugar
- Vinegar
- Parsley or chives
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Finely dice the onions and cook briefly in the boiling broth (this makes them more digestible). Then mix the broth with about 3 tablespoons of oil, season with salt, pepper, sugar, vinegar, and mustard, pour into a large bowl, and add the potatoes, cut as you would for potato salad. Toss everything well. Then stir in the cucumbers and carrots and let everything marinate well. Quickly fry thin slices of cooked salami in hot oil, then mix the sausage, still warm, with the cooking fat into the salad. Add the sliced boiled eggs and mix in the chopped parsley (or chives). Season to taste. The salad can be served as a standalone dish, as it is very nutritious. It also goes well with meatloaf, cold chicken, fried fish, or sausages.
Facebook Comments