Reinhard's potato salad with meatballs

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 1 m.-large cucumber(s)
• 75 g ham, diced, gourmet
• 125 ml broth, delicacy (instant)
• 6 tbsp balsamic vinegar, lighter
• 1 m.-sized onion(s)
• some salt
• some pepper, from the mill
• 1 bunch of chives
• some sweetener, liquid
• 300 g minced meat, mixed
• 3 tbsp yogurt
• 1 medium-sized onion(s), (diced)
• 4 tbsp breadcrumbs
• 1 tbsp, leveled mustard
• some salt
• some pepper, from the mill
• 1 egg(s)
• 1 bunch parsley, chopped
• 2 tsp spice mix, Ottoman

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cook the potatoes with their skins on, let them cool, peel them, and slice them. Peel the onion and finely dice them. Mix the broth with the vinegar, season with salt and pepper, and add a little more sweetener if you like. Fry the gourmet ham until it’s not too crispy. Add the diced onion, the finely chopped chives, and the diced ham to the potatoes, add the vinegar broth, and mix everything carefully. Peel the cucumber, halve it, remove the core with a teaspoon, and slice it thinly. Sprinkle with a little salt, mix it in, and let it steep for about an hour. Drain and add it to the potato salad. Carefully fold it in and let it steep for about 1/2 hour. FOR THE MEATBUTT: Place the minced meat in a bowl. Mix the yogurt with the breadcrumbs (add a little milk if they’re too firm). Sauté the diced onion until translucent, then let it cool slightly. Add all ingredients to the minced meat and knead into a smooth dough. Season again. Form 8 meatballs with wet hands and fry in oil.