Summary

Ingredients

• 1 ½ kg potato (s), waxy
• 2 egg yolks
• 750 ml vegetable oil, or sunflower oil
• 1 teaspoon mustard
• 0.5 ½ lemon (s), add the juice
• 1 cube beef broth, instant
• 6 tablespoon water
• 1 small Glass gherkins
• salt and pepper
• 6 tablespoon water

Print Recipe Pin Recipe

Instructions

1. Boil the potatoes with their peel until done, drain, peel and let cool down well. This is best done the evening before
2. then it will be easier to cut into slices and the potatoes will not disintegrate as quickly. Cut the cooled potatoes into slices that are not too thick, I like to use an egg cutter. Dissolve the stock cube with 6 tablespoons of water / bring to the boil and pour over the potato slices while still hot. Stir the whole thing well so that all the potato slices get broth. Then add a little of the cucumber water from the gherkins and stir again. Let the whole thing steep.
3. All the ingredients for the mayonnaise must have the same room temperature, otherwise it will curdle. To do this, take all ingredients out of the refrigerator at least 30 minutes before preparation. Place the egg yolks in a tall mixing vessel. Now beat briefly with the hand mixer. At the highest setting, let the oil run over the egg yolks, drop by drop. When all of the oil is used up, season with salt, pepper, mustard and the lemon juice.
4. Cut some gherkins into very small cubes, grate the rest very finely and stir into the potatoes. Now fold in the mayonnaise well. Do not stir too hard, otherwise the potatoes will mash easily. Season again with salt, pepper and possibly another shot of cucumber water. Let everything go well and serve.
5. Tip:
6. If you want, you can of course decorate your salad with hard-boiled eggs, radishes, parsley or chives to your heart`s content.