Country Potatoes Salad

Name: Country Potatoes Salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 2 kg waxy potatoes; 6-8 TABLESPOONS Oil; 10 TABLESPOONS Fruit vinegar; 4 TABLESPOONS hot chicken stock; 7-10 Tbsp salt, pepper; 400 g Kabanossi; 2 red peppers; 1 (approx. 300 g) Vegetable Onion; 1 glass (720 ml) pickled sweet-and-sour pumpkin; 1 Organic Lemon; 150 g Salad cream; 3 Garlic cloves; 1 TABLESPOON Tabasco; 1 collar Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

2 kg waxy potatoes
6-8 TABLESPOONS Oil
10 TABLESPOONS Fruit vinegar
4 TABLESPOONS hot chicken stock
7-10 Tbsp salt, pepper
400 g Kabanossi
2 red peppers
1 (approx. 300 g) Vegetable Onion
1 glass (720 ml) pickled sweet-and-sour pumpkin
1 Organic Lemon
150 g Salad cream
3 Garlic cloves
1 TABLESPOON Tabasco
1 collar Parsley

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool down.
2
Cut the potatoes into slices. Heat 3-4 tablespoons of oil in two large pans. Fry the potatoes for about 10 minutes in two portions while turning. Put vinegar and stock in a large bowl.
3
Season potatoes with salt and pepper and mix with the vinegar mix.
4
Cut the sausage into thin slices. Clean, wash and chop the peppers. Peel and finely dice the onion. Drain the pumpkin and collect the stock. Wash lemon hot, grate dry.
5
and finely grate the peel. Squeeze lemon juice. Mix salad cream, 4 tablespoons pumpkin stock, lemon zest and 2 tablespoons lemon juice. Peel garlic, chop finely and add. Season to taste with salt and Tabasco.
6
Add paprika, onion, sausage, pumpkin and salad dressing to the potatoes. Mix everything carefully. Wash the parsley, remove the leaves and chop finely. Sprinkle on top just before serving.