Äädäppelschloot or potato salad

Ingredients for 10 servings:

• 4 kg potato(s) (salad potatoes)
• 6 egg yolks
• ½ liter of oil
• 2 tbsp mustard
• 3 tsp salt
• 1 ½ tsp pepper
• ¼ liter vegetable broth or beef broth, well seasoned
• 1 lemon(s), the juice
• 2 onions

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

A Cologne potato salad that’s not exactly “slimming,” but tastes great. Boil the potatoes in salted water with their skins on, rinse well, peel while still hot, and cut into thin slices. Peel the onions and finely dice them, then add them to the potatoes. Whisk together the egg yolk, mustard, salt, and pepper. Whisk with a hand mixer, then add the oil drop by drop, then slowly in a thin stream, mixing everything well. Season to taste with lemon juice. Depending on the oil used, more or less salt and pepper may be needed, so just adjust the seasoning accordingly. Pour this mayonnaise over the potatoes and mix. Add a little of the warm broth and stir in. Wait a bit until the potatoes have absorbed the liquid, then add more broth, and so on. The salad absolutely must sit for a day! This is extremely important. And don’t be alarmed: even if the salad initially tastes very spicy, perhaps too spicy, it usually needs more seasoning after a day of sitting. Depending on your taste, I add freshly chopped chives or soft-boiled eggs at the end. This makes a large bowl!