Ingredients

1 pack of Eisberg sliced iceberg lettuce
25 dkg potatoes ready to cook
5 dkg soft sausage or salami
1 tablespoon of white wine vinegar
1 + 2 tablespoons of extra virgin olive oil
1 tablespoon of mustard
1 teaspoon of icing sugar
1 dl water
salt, pepper

Directions

Boil the potatoes with their skins on. While they are cooking, mix the dressing ingredients and set aside. Crumble the sausage into small pieces in a non-stick pan, then toast over medium heat, shaking occasionally until crispy. Remove the sausage onto a paper towel to drain excess fat. Once the potatoes are cooked, peel them while still hot using a kitchen towel, then dice them. Toss the potatoes with the dressing and let them cool. Mix the iceberg lettuce with 2 tablespoons of oil, season with salt and pepper to taste, and arrange it on a serving dish. Pile the cooled potatoes on top, then sprinkle with the sausage crumbles.

Eisberg’s tip

If you don’t have sausage, diced bacon or Kolozsvári szalonna (Hungarian smoked pork belly) will work just as well. You can also use dried sausage; in this case, slice it thinly, arrange the slices in a non-stick pan, and press them down with a heavy pot to create perfectly crispy sausage chips. Be careful not to overcook, as the paprika in the sausage can burn and turn bitter.