Summary

Ingredients

• 2 kg potato (s), small, waxy
• 4 medium onion (s)
• 1 medium shallot (s)
• ml 1,200 sunflower oil, approx.
• 2 tablespoon mustard, medium hot
• 100 ml vinegar
• 100 ml lemon juice
• 2 teaspoons sugar
• 3 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons paprika powder, hot pink
• 12 medium egg yolks
• 12 medium pickled cucumber (s)
• some cream
• 2 apples
• 8 medium egg (s)

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Instructions

1. Boil the potatoes with their skins in plenty of salted water the day before. The next day, peel and slice. Peel the onions and shallots and cut them into very small cubes. Peel the apples, remove the core and cut into small pieces, then immediately put them in lemon water so that they do not turn brown. Drain the pickles and collect the brew. Cut the pickled cucumbers lengthways into eighths and cut into small cubes. Hard boil 8 eggs.
2. For the mayonnaise, put the egg yolks in a bowl. (Caution: the egg yolk and oil must be at the same temperature, otherwise the mayonnaise can curdle). The mustard, vinegar, lemon juice, salt, pepper and paprika are added to the egg yolks. Mix the whole thing with the hand mixer. Then continue to stir in the oil in a thin stream until the consistency is thick. Dilute the mayonnaise with a little cream. Season again to taste with salt, pepper and paprika. The mayonnaise must taste a little too salty because the potatoes absorb a lot of it. Add the onions and pickles to the mayonnaise, stir and let sit in the refrigerator for 1/2 hour.
3. Then mix the potatoes with the hard-boiled eggs and apples cut into small pieces. Mix the potato mixture with the mayonnaise well and place in the refrigerator for at least 6 hours, preferably overnight. Season with salt, pepper and paprika again approx. 1/2 hour before consumption.