Erzgebirge potato salad with meat salad and Birmarck herring

Ingredients for 4 servings:

• 10 m.-sized potatoes, waxy
• 200 g meat salad
• 100 g mayonnaise
• 100 g natural yogurt
• 1 herring(s), (-Bismarck)
• 3 tbsp mustard, medium hot
• 3 radishes
• 2 gherkins
• 4 eggs, hard-boiled
• 1 bunch of chives
• ½ apple
• 3 tbsp cucumber juice
• ½ tsp, leveled salt
• 1 tsp, levelled sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

after my mother-in-law

Boil the potatoes, peel them, slice them, and let them cool. Meanwhile, for the marinade, mix the meat salad, mayonnaise, yogurt, mustard, pickle juice, salt, and sugar. Cut the herring into the smallest possible pieces, the radishes into thin slices, and the gherkins into thin strips. Halve and slice the eggs, and cut the chives into small rolls. Peel and coarsely grate the apple. Add all ingredients to the marinade, then gradually add the cooled potatoes. The salad should be relatively compact. It’s best to prepare the salad the day before and stir occasionally. Remove from the refrigerator about 1 hour before serving; it shouldn’t be too cold.