Potato salad in a jar with mead ends

1. Wash the potatoes and cook in boiling salted water for approx. 20 minutes until not too soft.
2. In the meantime, slice the sausages and fry in a non-stick pan for 3-5 minutes until crispy on both sides. Drain the gherkins and dice. Peel the onion and cut into fine rings. Wash the lamb's lettuce, drain and shred. Wash the chives and radishes and pat dry. Cut the chives into small rolls and the radishes into quarters.
3. Place the dressing ingredients in a screw-top jar, seal and shake vigorously until creamy. Season to taste.
4. Drain the potatoes, rinse in cold water and leave to drain. Peel and cut into small pieces, divide between 4 large screw-top glasses (at least 500 ml each). Pour the dressing over the potatoes. Layer the remaining ingredients on top, ending with lamb's lettuce. Close the jars. Shake well just before eating to distribute the dressing.

Our veggie tip: Instead of meat loin, fry smoked tofu until crispy. Delicious!

Our picnic tip: Use the empty pickle jar as a container.