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Cook the potatoes in boiling salted water for 20 mins, until tender. Drain, refresh with cold water and slice. In a saucepan, bring the stock, onion and 4 tbsp oil to a boil. Stir in the vinegar and season with salt, black pepper and a pinch of sugar. Remove from the heat, add the potatoes and allow to stand for 30 mins. Meanwhile, mix the veal, mustard, egg and bread and season with salt and black pepper. With wet hands, shape into 8 balls. Heat 3 tbsp oil in a frying pan and fry the meatballs for 8-10 mins, until cooked through and browned all over. Fold the cucumber and oregano into the potato salad and allow to stand for 5 mins. Arrange on plates with the meatballs and serve.
RecipeNLG
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness