Leberkäse with Potato Salad

Ingredients

• 800 g waxy potatoes
• 1 Red Onion
• cucumber salad
• 500 ml meat broth
• 2 tbsp white wine vinegar
• 4 Tbsp sunflower oil
• salt, freshly ground pepper
• 1 bunch chives
• 4 slices meat loaf

Instructions

1. 1.

   Cook unpeeled potatoes in salted water for about 25 minutes. Drain, let cool slightly and peel. Slice into rounds and place in a bowl.

2. 2.

   Peel the onion, halve it and slice into rings. Thoroughly rinse the cucumber salad, dry, cut lengthwise in half and also slice into rings.

3. 3.

   Warm the meat broth for the dressing. Stir in vinegar and sunflower oil, season with salt and pepper. Pour the dressing over the still warm potatoes and let the salad infuse for about 15 minutes.

4. 4.

   Meanwhile wash the chives, pat dry and cut into small rolls. Warm the meat loaf in the oven at around 100°C. Sprinkle the potato salad with the chive rolls and serve together with the meat loaf.