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Categories:
potatoes cumin cucumbers onion sugar white wine vinegar oil apple roll bread milk parsley butter beef eggs paprika chives
Viewed: 40 - Published at: 6 years agoIngredients
- 2 1/4 pounds potatoes
- 1 tablespoon cumin
- 5 pickled cucumbers sliced, and some of the pickle
- 3 onion peeled and finely diced
- 4 teaspoons mustard medium-spicy
- 3 teaspoons sugar
- 3 3/8 tablespoons white wine vinegar
- 6 3/4 tablespoons oil
- 1 apple peeled, cored and cut into cubes
- 1 roll bread, from the previous day, sliced
- 1/2 cup milk
- 5 stems flat leaf parsley chopped finely
- 1 3/4 tablespoons clarified butter
- 1 1/8 pounds minced beef
- 2 eggs
- 1/2 teaspoon paprika
- 1 1/2 bunches chives chopped finely, some set aside for garnish
Method
- Cook the potatoes in boiling salted water with the cumin for 20 mins. Drain, rinse in cold water and slide off the skin. Set the potatoes aside to cool and slice them when they're still a bit warm.
- For the vinaigrette, mix 2 tsp of mustard, the sugar, pickle liquid, vinegar and oil and season to taste. Mix the apple cubes, potatoes and pickled cucumbers with the vinaigrette and set aside to infuse for 3-4 hours.
- Soak the slices of bread roll in the milk for 15 mins. Heat 1 tsp clarified butter in a saucepan and saute the onions. Mix in the parsley.
- Mix the ground beef, onion mixture, bread, eggs, 2 tsp of mustard and paprika. Knead it well and make it into 8 meatballs. Melt the remaining clarified butter in a large skillet and fry the meatballs on a medium heat for 4-5 mins, turning regularly to brown all over. Sprinkle the chives over the potato salad. Serve the meatballs and potato salad garnished with chives.
