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Viennese Salad "Heinzi"

4 servings

Ingredients

• 200 g Extrawurst (type of sausage)
• 200 g Veal tongue (cooked)
• 2 Stk Green pepper
• 1 Stk Onion
• 150 g Kipfler potatoes (cooked, peeled)
• 150 g Sweet-sour pickles
• Salt (nach Bedarf)
• White pepper (nach Bedarf)
• Sugar (nach Bedarf)
• Vinegar (nach Bedarf)
• Oil (nach Bedarf)
• Dijon mustard (nach Bedarf)
• Cocktail sauce (nach Bedarf)
• chives (finely chopped) (nach Bedarf)
• 2 Stk Eggs (hard boiled)

Instructions

1. Slice smoked sausage and cooked veal tongue (200 g each) thinly.
2. Slice two green bell peppers and one onion into fine strips.
3. Slice 150 g each of cooked, peeled waxy potatoes and sweet-sour pickles thinly.
4. Combine all ingredients with salt, white pepper, sugar, vinegar, oil, Dijon mustard, cocktail sauce, and finely chopped chives.
5. Arrange the salad in a mound.
6. Cut two hard-boiled eggs into six wedges each and arrange around the salad as decoration.

Based on a cookbook by Hans Hofer (1964), adapted with AI.