Summary

Ingredients

• 1 kg potato (s), mostly waxy
• 2 tablespoon salt
• 2 tablespoon stock, grained
• 2 medium onion (s)
• 1 ½ glasses mayonnaise, possibly low-calorie
• 125 ml water
• 2 teaspoons paprika powder, mild
• 2 pinches salt
• 1 pinch black pepper
• 0.5 teaspoon ½ fondor
• 1 teaspoon parsley, finely chopped
• 6 gherkin (s) (cucumber sticks)
• 350 g meat sausae without arlic smoke
• 4 m. Egg (s), hard-boiled

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Instructions

1. First cook potatoes with their skin on for about 20 minutes in salted water (therefore add 2 tablespoons of salt).
2. In the meantime, cut the onions and the cucumber sticks into small pieces (you can cut the onions a little smaller than the cucumbers). Also cut the meat sausage into small pieces.
3. Now peel, quarter and slice the potatoes.
4. Now put the mayonnaise in a sufficiently large bowl.
5. Before continuing to mix, first fry the onions in a hot pan until translucent and simmer with the water and the stock for about 2 minutes.
6. Put the chopped potatoes in a separate bowl and pour the vegetable stock and onions over it. Mix everything well and let it steep for about 1 hour. Then drain the remaining stock and add the potatoes to the mayonnaise. Now the other ingredients follow, such as spices, cucumber and meat sausage - but not the eggs yet - and then everything is mixed well.
7. At the very end, you drape the sliced eggs on top of the salad and sprinkle everything with a little parsley.
8. Now you can grill - but it tastes just as good with sausages, etc. Tastes best when you put it in a cool place for one night.