Summary

Ingredients

• 1 ½ kg potatoes, waxy
• 3 pickled cucumber (s)
• 1 tablespoon vegetable stock
• 2 hard-boiled egg (s)
• 2 shallot (s)
• 1 teaspoon mustard, medium hot
• some cucumber liquid
• salt and pepper
• sugar

For the mayonnaise:, homemade

• 1 egg (s)
• 200 ml rapeseed oil
• 1 squirt lemon juice
• salt and pepper
• sugar

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Instructions

1. Boil waxy potatoes the day before and let cool in the skin.
2. For the mayonnaise, put the fresh egg with the rapeseed oil, lemon juice, salt, pepper and a pinch of sugar in a tall container. Dip the wand and slowly pull up the device. This binds air in the mayonnaise.
3. After peeling the potatoes, cut them into very thin slices, pour the vegetable stock over them and add a pinch of sugar. Cut two to three pickles into small pieces, as well as the boiled eggs and add.
4. Mix the mayonnaise with the very finely chopped shallots, some stock from the pickles and mustard and carefully fold into the salad ingredients. Finally season with salt and pepper.
5. If you like, you can add chopped chives or chopped parsley.
6. You can also replace part of the mayonnaise with yogurt, which is a modern and lower-calorie variant.