Meatballs potato salad

Almost party-food, but works on any occasion.



Potato salad

  • Potatoes
  • Freshly cut parsley
  • Olives or cornichon, in pieces
  • Balsamic vinegar
  • Olive oil
  • Salt, pepper
  • Mayonaise (optional)
  • Red onion chopped
  • Mustard


  • 500 gr mince meat (can be 50% pork and beef)
  • Bread
  • Olive oil
  • Balsamic vinegar
  • Salt, pepper
  • Soy sauce
  • Onion, garlic chopped
  • Fresh parsley
  • Flour


This is an excellent summer dish, that can be eaten at room temperature, especially if you do not involve mayonaise which can cause trouble if left at room temperature for too long.

For the potatoes

Chop the potatoes into smallish bites and boil.

Prepare the vinegraite by mixing together all liquid ingredients.

Cut the onion and cornichon (picled cucumber) or olives into thin slices.

The trick is to mix the vinegraite with the potatoes while they are still hot, so they absorb the flavours.

Mix in the chopped vegetables and parlsey too. Refridgerate until ready to use.


Chop all vegetables in food processor. Put bread white in water and squeeze water away by hand. This is good use for old bread.

Mix together all ingredients by hand in a bowl.

Make small balls and put in an oven dish. If too watery, add flour until the consistency is good.

Bake at 200oC until ready.

Can also be eaten at room temperature. They go well with the potato salad, but are also great with cold yogurt, for a lighter and more summery feel.

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