Grandma Luise's potato salad (from the family treasures)

Ingredients for 6 servings:

• 1 ½ kg potatoes, waxy
• 3 gherkins
• 1 tbsp vegetable broth
• 2 hard-boiled eggs
• 2 shallots
• 1 tsp mustard, medium hot
• some cucumber juice
• salt and pepper
• Sugar
• 1 egg(s)
• 200 ml rapeseed oil
• 1 dashes lemon juice
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

preferably with frankfurters and homemade mayonnaise

If possible, cook waxy potatoes the day before and let them cool in their skins. For the mayonnaise, put the fresh egg in a tall container with the rapeseed oil, lemon juice, salt, pepper, and a pinch of sugar. Immerse the wand and slowly pull the wand up. This will trap any air in the mayonnaise. Peel the potatoes, cut them into very thin slices, pour over the vegetable stock, and add a pinch of sugar. Cut two or three gherkins into small pieces, as well as the boiled eggs, and add them. Mix the mayonnaise with the very finely chopped shallots, a little of the gherkin juice, and the mustard, and carefully fold into the salad ingredients. Season to taste with salt and pepper. If you like, you can add finely chopped chives or chopped parsley. You can also replace some of the mayonnaise with yogurt; this is a modern, lower-calorie option.