Make potatoes as usual. Peel the onion and apple. Rinse cucumber, cut potatoes, onion and unpeeled cucumber into fine slices, core apple and cervelat sausage into 1/2 cm wide, 2 cm long strips.
Drain the peppers, olives and chanterelles in a sieve.
Cut peppers into strips, olives into slices. Coarsely chop the mushrooms. Pour everything into a large bowl. (Leave some cucumber slices for garnish). Mix mayo with canned milk. Season with salt, wine vinegar, capers and white pepper. Rinse and dry tarragon and dill and chop finely. Mix into the marinade. Pour over the lettuce. Mix carefully. Cover and refrigerate for one hour. Garnish with cucumber slices and dill.
Calories per person: about 610/2552 joules.
This leafy salad has enough calories that it can replace a main meal.
P.S.: grate the unpeeled cucumber with a drop of oil, has the purpose to dissolve and remove waterproof residues on the peel by the oil.
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