Potato Salad with Meatloaf and Mustard Dressing

Ingredients

• 600 g boiled new potatoes
• 2 tbsp clarified butter
• 400 g cooked meatloaf
• 2 shallots
• 100 g radishes
• 4 pickles
• 20 g chives
• 2 sprigs parsley
• 4 tbsp wine vinegar
• 2 tsp sweet mustard
• 4 Tbsp sunflower oil
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Cut the potatoes into strips and fry them slowly in a hot, non-stick pan with clarified butter for about 10 minutes until golden brown all around. Cut the meatloaf into bite-sized pieces and add it to the pan during the last 3-4 minutes to brown.

2. 2.

   Peel and halve the shallots, then slice them thinly. Wash, trim, and slice or shave the radishes into fine rounds. Slice the pickles at a slight angle. Rinse the herbs, shake dry, cut the chives into small rolls, and slice the parsley leaves into thin strips.

3. 3.

   Whisk together the wine vinegar, mustard, sunflower oil, salt, and pepper to make the dressing. Toss all prepared salad ingredients with the dressing, let it rest for about 5 minutes, then serve.