Potato salad with black pudding

Ingredients for 4 servings:

• 600 g waxy potatoes
• 300 g meat sausage
• 300 g black pudding (farmer’s black pudding)
• 250 g mountain cheese
• 3 onions
• 3 bell peppers, one each red, green & yellow
• 100 g bacon, fat
• 3 tbsp oil
• 3 tbsp vinegar
• 1 tsp thyme, dried
• Pepper, freshly ground
• Sugar
• Caraway seeds
• Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

hearty, country-style

Boil potatoes with their skins on in salted water with caraway seeds, then drain, rinse, and let cool. Peel the cold potatoes and slice them. Halve any large slices if desired, or divide large potatoes into halves and slice them. Cut the black pudding, pork sausage, and mountain cheese into even cubes and add them to the potato slices in a salad bowl. Clean and separate the peppers, remove the membranes, and cut them into small diamond-shaped pieces. Add these to the salad bowl. Peel and finely dice the onion and finely dice the bacon. Heat the oil in a pan, fry the bacon, add the diced onion, and sauté both until translucent. Add the contents of the pan to the salad, fold in, and season generously with salt, pepper, sugar, thyme, and vinegar. Let it marinate in the refrigerator for a few hours, preferably overnight. Stirring now and then doesn’t hurt—quite the opposite. Taste and adjust the seasoning again before serving, if necessary.