Potato salad Upper Lusatian style

Ingredients for 8 servings:

• 2 ½ kg potatoes, boiled until firm, cooked the day before
• 1 jar gherkins (Spreewald), 670 g
• 1 large onion(s)
• 1 m.-sized apple, sour
• 5 eggs, hard-boiled
• 4 cups of salad (meat), 250 g each
• 1 tsp mustard, Bautzner
• 3 tsp, leveled salt
• Pepper, freshly ground
• Paprika powder, hot

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

with Vienna sausages a traditional meal on Christmas Eve

Peel the potatoes and slice them thinly. Quarter and dice the gherkins. Finely chop the onion. Quarter and dice the apple. Peel and slice the eggs. Place the meat salad in a large bowl and pour in about 3/4 of the gherkin broth. Mix well to combine the liquid and the meat salad. Add the gherkin cubes, onion cubes, apples, eggs, and potato slices one after the other and stir to combine. Season with salt, pepper, paprika, and mustard to taste. Refrigerate and let stand for at least 5-6 hours. Traditionally, in Upper Lusatia, Vienna sausages with Bautzen mustard and Spreewald horseradish are served on Christmas Eve.