Potato and egg salad with mini-bulets

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 7
  • 1.5 kg cook hard. Potatoes
  • 200 g frozen peas
  • 4 eggs, 1 bread roll (previous day)
  • 3-4 Onions
  • 125 g streaky smoked bacon
  • 3-4 Tbsp oil, 8 tablespoons vinegar
  • 2 TEASPOONS Vegetable broth
  • 7-10 Tbsp salt, pepper, 250 g sour cream
  • 600 g Pork sausage
  • 2 TEASPOONS mustard, sweet peppers
  • 250 g cherry tomatoes
  • 1 collar Chives
  • 5-6 paprika stuffed olives, Gouda and
  • 7-10 Tbsp Sheep's cheese cubes
  • 7-10 Tbsp Thyme and rosemary
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Wash the potatoes and cook for about 20 minutes. Defrost the peas. Boil 3 eggs hard. Quench potatoes and eggs, peel. Let them cool down

  2. 2

    Soak the rolls in cold water. Peel and chop the onions. Dice bacon and fry it crisply in 1 tbsp. hot oil. Fry 2/3 of the onions briefly. Deglaze with 3/8 l water and vinegar, bring to the boil. Add stock, some salt and pepper. Pour into a large bowl. Cut the potatoes directly into it. Mix in sour cream. Cover and let stand for at least 1 hour.

  3. 3

    Squeeze the buns. Knead with ground pork, 1 egg, the rest onions, mustard, pepper and paprika. Form approx. 24 small meatballs from it. Fry in 2-3 tablespoons of hot oil on each side for 4-5 minutes. Let it cool down

  4. 4

    Cut the eggs into six. Wash the tomatoes, cut them in half. Wash and chop the chives. Add peas to the salad, season to taste. Put olives and cheese cubes on the meatballs and garnish

  5. 5

    Drink: cold beer

Nutrition Facts

KCAL
720 kcal
CARBS
39 g
FATS
46 g
PROTEINS
33 g