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🥗 Celery-Potato Salad with Herb Meatballs and Yogurt-Mustard Dressing

590 kcal · 30 min · 4 raciones

Ingredientes

• potatoes, mainly waxy 1 kg
• salt pinch
• celery stalks 300 g
• mayonnaise 150 g
• yogurt, plain 150 g
• mustard 1 tbsp
• pepper, black ground pinch
• sugar pinch
• onions, yellow 1 pc.
• parsley, fresh 20 g
• pork mince 600 g
• eggs 1 pc.
• breadcrumbs 2 tbsp
• oil 2 tbsp

Preparación

1. 1. Wash the potatoes thoroughly, place them in a pot with salted water, and bring to a boil. Then, cook on medium heat for about 15–20 minutes until soft. In the meantime, wash the celery stalks and slice them thinly. Roughly chop the celery greens and set aside in the fridge.
2. 2. In a bowl, mix mayonnaise, yogurt, and mustard for the dressing, seasoning generously with salt, pepper, and sugar.
3. 3. Drain the cooked potatoes in a colander, let them steam off briefly, peel, and slice them. Add the potato and celery slices to the dressing, mix well, and set aside in the fridge to marinate for a few hours or overnight.
4. 4. To prepare the meatballs, halve the onion, peel, and finely dice it. Wash the parsley, dry it, remove the thick stems, and chop finely. In another bowl, combine these with the ground meat, egg, and breadcrumbs as needed, seasoning with salt and pepper.
5. 5. Shape the meat mixture into 8 meatballs. Heat 2 tablespoons of oil in a pan over high heat and sear the meatballs on all sides for about 3 minutes until golden brown. Then reduce the heat, cover, and cook the meatballs for another 10 minutes.
6. 6. Taste the celery-potato salad and adjust seasoning if necessary, then serve it alongside the meatballs on plates. Enjoy your meal!

Nutrición por ración

• kcal: 590
• Protein: 32 g · Fett/Fat: 36 g · Carbs: 36 g