Meatballs with Potato Salad
- For the potatoes
- 1 kilogram small, red potatoes
- 1 garlic clove
- 100 grams Cucumber
- 3 Tbsps Fruit Vinegar
- ½ tsp Mustard
- freshly ground peppers
- 5 Tbsps Corn oil
- 5 Tbsps Mayonnaise
- 2 Tbsps scallions
For the potatoes: Rinse potatoes and boil in salted water for about 25 minutes. Drain, evaporate and cut into bite-sized pieces.
Peel and mince garlic. Peel cucumber, cut in half lengthwise, remove seeds and dice.
Whisk together vinegar, mustard, garlic, salt and pepper. Stir in oil and mayonnaise. Drizzle onto potatoes, cucumber and chives.
For the meatballs: Soak bread in warm water.
Peel and chop onion. Heat butter in a pan and sauté onion with the bay leaf until onions are soft but not browned, remove bay leaf and stir squeezed bread into onion. Stir in minced meat, egg, mustard and parsley. Season with salt and pepper and mix well.
Use wet hands to shape meat mixture into patties. Heat remaining butter in a pan and cook meatballs until golden on both sides, about 10 minutes.
Plate meatballs and serve with potato salad.