Leberkäse with potato salad

Ingredients for 2 servings:

• 600 g potatoes, waxy
• 1 tsp salt
• 120 ml vegetable stock
• 1 onion(s)
• 2 tbsp fruit vinegar
• 2 tbsp rapeseed oil
• 1 tsp mustard, hot
• 2 pinches of herbal salt
• 2 pinches of pepper
• 1 pinch(s) of sugar
• e.g. paprika powder
• 2 slices of Leberkäse
• 2 tbsp rapeseed oil
• 6 stalks of chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For the potato salad, wash the potatoes and boil in salted water for about 25 minutes, drain, and let them steam off briefly. Then peel them and slice them into a bowl. Peel and finely dice the onion. Bring the stock to a boil and add the onions, simmering for about 5 minutes. Add the stock and onions to the potatoes. Season with vinegar, rapeseed oil, herb salt, 2 pinches of pepper, mustard, and sugar, and let it simmer. For the Leberkäse (meatloaf), heat the rapeseed oil in a pan and season the Leberkäse (meatloaf) with pepper and paprika on both sides (a butcher recommended this to me; I’ve been doing it this way ever since). Fry for about 5 minutes on each side. Wash the chives and cut them into rolls. Mix the potato salad well, sprinkle with chives, and serve with the Leberkäse (meatloaf). Depending on your preference, you can add roasted onions or a fried egg to the Leberkäse.