John Myers
Ingredients for 8 servings:
- 500 g pasta (spirelli)
- 3 bell peppers
- 4 tomatoes
- 8 cucumber(s) (pickles)
- 1 can of corn
- 1 slice(s) Leberkäse (meatloaf), (1 cm thick)
- 3 eggs, hard-boiled
- 1 cup sour cream
- Salt and pepper, white
- Vinegar (brandy vinegar)
- Parsley, freshly chopped
- Paprika powder, hot
- Oil (sunflower oil)
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
without mayo
Cook the pasta al dente, drain, and blanch in cold water until cold. Dice the tomatoes and bell peppers, slice the gherkin, and drain the corn. Cut the Leberkäse into strips (about 2mm thick) and then dice these. Mix everything with the pasta. In a separate bowl, prepare the marinade from the sour cream (about 100ml), brandy vinegar (about 200ml), oil, and a little water. Season with salt, pepper, paprika (lots of it!!!), and parsley. My marinade is almost orange. Pour the sauce over the salad and mix in the sliced eggs at the end. Let it sit for about an hour and season to taste. We have it in the summer at a barbecue, or simply with baguette or pizza bread.
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