Potato salad with meatballs

Ingredients for 6 servings:

• 2 kg potatoes, waxy
• 4 onions, red
• 6 small gherkins
• n. B. cucumber water
• 250 ml vegetable stock
• 4 tbsp white wine vinegar
• 6 tbsp mustard
• 200 g mayonnaise, good quality
• 1 kg minced meat, mixed
• 2 eggs
• 150 g breadcrumbs
• salt and pepper
• 2 pinches of nutmeg, freshly grated
• 50 g fat for frying
• 1 bag of feta cheese

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 50 minutes

Boil the potatoes with their skins on and a little salt, drain and let cool slightly. Peel while still warm and cut into small slices. Dice 2 onions, bring to a boil with the stock and simmer for about 3 minutes. Add the vinegar and stir in 3 tablespoons of mustard, making sure the mustard isn’t lumpy. Pour this stock over the potatoes and mix gently, then let everything rest for a while. Meanwhile, cut the cucumbers into small pieces and add them to the potatoes. Thin the mayonnaise with a little cucumber juice and fold into the salad; it needs to marinate for a while. The potato salad shouldn’t be too cold when eaten. Season with salt and pepper before serving. For the meatballs, put the minced meat in a bowl with 2 eggs, a little pepper and salt, a little nutmeg and 3 tablespoons of mustard. Chop the remaining onions into small pieces, add to the pan and fry until translucent, then add to the minced meat and add some breadcrumbs. Now knead everything until it forms a not-too-firm mixture, adding breadcrumbs if necessary. Cut the feta cheese into small cubes and add them to the meatball dough. Form the meatballs from the dough. Fry the meatballs in a little oil. Serve with the potato salad.