Bavarian Potato Salad

Bavarian Potato Salad
Quantity Ingredient
500 g Boiling Potatoes
80 g Leeks
0,1 l Vegetable broth
0,5 tsp Mustard
1 tbsp Herbs Vinegar
Pepper from the mill
5 g Sugar
150 g Radish
1 tbsp Cut leek
1 tbsp Oil
150 g Liver Cheese
1 White Onion
1 tbsp Wheat Flour Type 405

Bavarian potato salad is served with fine strips of fried meat loaf and roasted onion rings. Boil the potatoes as a coat, drain and leave to cool in cold water. Cut the leek into fine rings. Bring the vegetable stock to the boil and blanch the leek for 1 minute. Stir the mustard and herb vinegar into the leek and season with ground pepper and a pinch of sugar. Salt is not required because the mustard is spicy enough. Clean the radish and cut into slices. Cut the chives into fine rolls. Peel and slice the potatoes and mix with the leek, radish and chives. Heat the oil in a pan. Halve a thicker slice of Leberkäse crosswise and cut into thin slices, as shown in the picture above. Fry the meat loaf briefly in the hot oil until it begins to brown slightly. Remove the meat loaf from the pan and set aside. Peel a white onion, cut into rings and turn in flour. Fry the onion rings in the hot oil until crispy. Bavarian potato salad is served shortly before serving with Leberkäse and sprinkled with onion rings.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
519 kcal
63 g
19 g
25 g

(C)opyright by Marions Kochbuch