Bibchen's potato salad with egg and cucumber

Ingredients for 10 servings:

• 2 kg waxy or mostly waxy potatoes
• 1 jar salad cream (Miracle Whip Balance)
• 200 g remoulade
• 6 eggs, boiled
• ¾ jar cucumber(s)
• 1 tsp mustard
• 1 tsp, leveled salt
• some pepper
• ½ pack of frozen dill

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 35 minutes

without meat

Boil potatoes in salted water until al dente. Drain, let cool, and then peel the skins. If you have a Nicer Dicer, use the smallest dicer disc. Slice the eggs, then press them through the dicer. Similarly, cut the cucumbers into lengthwise strips and press them through the dicer. If you don’t have a Nicer Dicer, you’ll need to chop the eggs and cucumbers really finely. Into tiny cubes. This will give the salad even more flavor! Put the chopped eggs and cucumbers in a large bowl. Add the salad cream and the remoulade. Also add 1 teaspoon of mustard, 1 level teaspoon of salt, a little pepper, and 1/2 a package of frozen dill. Mix everything together. Slice or dice the potatoes according to your preference and add to the bowl. Mix everything well. Let the potato salad sit in the refrigerator overnight. Remove from the refrigerator half an hour before serving. This allows the potato salad to develop its full flavor.