Beer garden salad with meatloaf

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 1 stalk(s) leek
• 1 bunch of radishes
• 3 gherkins
• ½ bunch chives
• ½ tsp vegetable broth
• 4 tbsp vinegar (e.g. white wine vinegar)
• 4 tbsp cucumber juice
• some salt and pepper
• 2 tbsp mustard, medium hot
• some sugar
• 3 m.-sized onion(s)
• 2 tbsp flour
• 400 g meatloaf
• 1 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

served lukewarm as a main meal in summer

Wash the potatoes and boil for about 20 minutes. Rinse, peel, and let cool. Then cut into slices about 1/2 cm thick. Trim and wash the leeks and cut into thin rings. Trim and wash the radishes and cut into quarters or eighths. Slice the cucumbers, reserving the cucumber juice. Wash the chives and cut them into rolls. Bring 1/8 liter of water and the broth to a boil and simmer the leeks for about 1 minute. Remove from the heat, stir in the vinegar and cucumber juice. Season with salt, pepper, mustard, and sugar. Pour over the potatoes and let stand for at least 30 minutes. Stir the radishes, cucumbers, and chives into the potatoes and season again. Peel the onions and cut them into thin rings. Toss in the flour and pat dry. Cut the meatloaf into strips and fry in hot oil in a non-stick pan until light brown all over, then remove. Fry the onion rings in the hot oil until golden brown. Spread over the salad with the meatloaf. Serve the salad while still warm. Delicious with pretzels and beer!