Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel
Defrost peas at room temperature. Cut cucumber into slices. For the sauce, mix salad cream, vinegar and 4 tablespoons of cucumber water. Cut potatoes into slices. Peel red onion and cut into fine cubes.
Wash and quarter the apple and remove the core. Cut quarter into slices. Drain corn. Carefully mix peas, corn, onion, cucumber, apple, olives, potatoes and sauce. Put salad in a cool place. For the meatballs, peel the remaining onion and cut into fine cubes. Knead minced meat, onion, mustard, egg and breadcrumbs. Season with salt and pepper. Form 8 meatballs. Heat the oil in a large pan and fry the meatballs for about 8 minutes, turning them over.
Knead minced meat, onion, mustard, egg and breadcrumbs. Season with salt and pepper. Form 8 meatballs. Heat the oil in a large pan and fry the meatballs for about 8 minutes, turning them over. Wash the chives, shake dry and cut into small rolls, except for a little to garnish. Arrange meatballs and salad on plates. Garnish with chives