Silesian potato salad in the Sonnenborn style

Ingredients for 12 servings:

• 750 g potato(s), waxy
• 2 jars of Bismarck herring(s) with stock, 720 ml each
• 1 jar gherkin(s) (Spreewald gherkins)
• 500 g ham sausage or meat sausage
• 6 eggs, hard-boiled
• 500 g Emmental cheese
• 3 onions, finely chopped, sautéed until translucent
• 3 apples
• 1 m.-large celeriac, peeled, cooked
• 500 g beetroot, cooked, with juice
• 500 g carrot(s), cooked
• 500 g peas, blanched
• 200 g capers
• 3 tbsp mustard, hot
• 500 ml mayonnaise
• 200 ml vegetable stock, approx., if required
• some salt and pepper
• some sugar
• possibly curry
• n. B. anchovies

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours 30 minutes

A family recipe for Christmas Eve from East Prussia (Sonnenborn/Mohrungen) made with many colorful ingredients. It tastes great until after New Year’s Eve if kept refrigerated!

Boil the potatoes with their skins on, peel, and dice them. Chop the Bismarck herring and gherkins. Dice the sausage and Emmental cheese. Chop 3 eggs and the apples and place them in a large bowl along with the remaining ingredients, which may also have been chopped: onions, celery, beetroot, peas, carrots, and capers. Season the salad with capers, mustard, mayonnaise, the herring stock, and a little vegetable stock (not too much). Season with pepper, salt, sugar, and curry powder, if desired, and mix. Let the salad sit for a day. Mix well once or twice during this time. Before serving, garnish the salad with the rest of the eggs, separated by the chopped yolks and egg whites, and anchovies or capers, if desired. Serve with hot Vienna sausages and white bread, along with a nice mug of mulled wine.