Hearty Matjes Salad with Red Beet, Onions, Potatoes and Apple

Ingredients

• 500 g potatoes (firm boiling)
• 2 red beets (ca. 400 g)
• 2 Eggs
• 1 onion
• 2 pickled cucumbers
• 1 sour apple
• 2 tbsp lemon juice
• 6 Matjes fillets
• 2 tbsp finely chopped parsley
• 4 tbsp apple cider vinegar
• 1 tsp Mustard
• 5 tbsp cold-pressed sunflower oil
• Salt
• freshly ground pepper

Instructions

1. 1.

   Cook potatoes and red beets separately in two pots with plenty of water for 30–40 minutes, then drain and let cool. Peel and dice the potatoes and red beet into small cubes. Peel and finely dice the onion. Drain the pickled cucumber and finely dice it.

2. 2.

   Peel the apple, quarter it, remove seeds, cube it and drizzle with lemon juice.

3. 3.

   Rinse the matjes fillets cold, pat dry and cut across into wide strips.

4. 4.

   Combine potatoes, red beet, onion, cucumber and apple in a bowl, then add the matjes.

5. 5.

   Whisk vinegar with mustard, salt and pepper; then whisk in oil and 2 tbsp water using a whisk. Stir in parsley. Mix the dressing thoroughly into the salad, then let it rest for about an hour. Hard‑cook the eggs, peel and quarter them. Taste the salad before serving. Serve each portion garnished with two egg slices.