Carnival salad, spicy

Ingredients for 6 servings:

• 1 jar fish fillet(s) (Bismarck herring fillets), 250 g
• 150 g gherkins
• 4 eggs, hard-boiled
• 250 g meat sausage
• 1 small onion(s)
• 2 apples, each about 200 g, sour
• 500 g jacket potatoes
• 1 jar yogurt salad cream, 350 g
• 50 ml cucumber juice
• 2 tbsp vinegar, mild herbal vinegar
• Salt
• Pepper, from the mill
• 1 egg(s), hard-boiled, sliced
• some parsley or chives or
• spring onion(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Drain the Bismarck herring fillets and cucumbers. Cut into small cubes. Peel the eggs. Peel the sausage and onion. Peel, quarter, and core the apples. Cut the eggs, sausage, onion, apple quarters, and jacket potatoes into small cubes. Place everything in a bowl and mix. Mix the salad cream with the cucumber juice and vinegar. Season with salt and freshly ground pepper. Fold the salad cream into the remaining salad ingredients. Wash the parsley, pat dry, and finely chop. Or finely chop the chives. Peel and slice the remaining egg. Sprinkle the carnival salad with parsley or chives, garnish with the egg slices, and serve. Instead of parsley or chives, I usually dress the salad with finely sliced ​​leeks/spring onions. It’s delicious.