🍽️ Potato Salad with Meatballs

Name: Potato Salad with Meatballs
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g firm-cooking potatoes; 100 ml vegetable broth; 2 tbsp rapeseed oil; 2 tbsp raspberry vinegar; 2 tbsp apple cider vinegar; salt; pepper; 2 handfuls mixed herbs (e.g. flat-leaf parsley, young field mustard with flowers, radish leaves, wild rocket); 1 day-old roll; 1 shallot; 1 clove garlic; 4 tbsp sunflower oil; 400 g mixed minced meat; 1 egg yolk; 1 tsp sweet paprika powder; 1 pinch chili powder

515 kcal · 30 min · 4 servings

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Ingredients

500 g firm-cooking potatoes
100 ml vegetable broth
2 tbsp rapeseed oil
2 tbsp raspberry vinegar
2 tbsp apple cider vinegar
salt
pepper
2 handfuls mixed herbs (e.g. flat-leaf parsley, young field mustard with flowers, radish leaves, wild rocket)
1 day-old roll
1 shallot
1 clove garlic
4 tbsp sunflower oil
400 g mixed minced meat
1 egg yolk
1 tsp sweet paprika powder
1 pinch chili powder

Instructions

1. Wash the potatoes thoroughly.
2. Boil the potatoes in salted water for about 30 minutes until tender.
3. Let the potatoes cool down slightly.
4. Peel the cooled potatoes.
5. Slice the potatoes.
6. Mix the vegetable broth with 2 tablespoons of oil.
7. Add both types of vinegar to the broth.
8. Season the liquid with salt and pepper.
9. Pour the dressing mixture over the potato slices.
10. Rinse the herbs under cold water.
11. Shake the herbs dry.
12. Remove the tough stems from the herbs.
13. Pluck the flowers from the mustard cress.
14. Set the mustard cress flowers aside.
15. Soak the bread roll in a little water.
16. Peel the shallot.
17. Peel the garlic.
18. Dice the shallot and garlic finely.
19. Heat 1 tablespoon of oil in a pan.
20. Fry the shallot and garlic in the hot oil until translucent.
21. Transfer the fried shallot and garlic to a bowl.
22. Squeeze the soaked bread roll.
23. Mix the minced meat with the shallot, garlic, and squeezed-out bread roll.
24. Add the egg yolk to the meat mixture.
25. Season the meat mixture with paprika, chili, salt, and pepper.
26. Wet your hands with water.
27. Form small balls from the meat mixture.
28. Heat the remaining oil in a pan.
29. Fry the meatballs on all sides for about 5 minutes until golden brown.
30. Let the meatballs drain on kitchen paper.
31. Mix the potato salad with the prepared herbs.
32. Add the mustard cress flowers to the salad.
33. Add the meatballs to the salad.
34. Serve the finished dish.

Nutrition per serving

kcal: 515
Protein: 25 g · Fett/Fat: 34 g · Carbs: 28 g