Cheese and egg salad

Ingredients for 6 servings:

• 1 jar of gherkins (Silesian gherkin bites)
• 1 piece(s) of cheese (mediocre Gouda)
• 3 large tomatoes
• 6 eggs
• 1 medium-sized onion(s), finely diced
• ¾ bottle of mayonnaise or remoulade

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 40 minutes

Recipe from my mother, cheap and easy

Drain the cucumbers through a sieve, reserving the liquid (without the spices). Hard-boil the eggs, while cutting all the ingredients except the onion into fairly small, roughly equal-sized pieces. If you’re starting with the cucumbers, you can use the size of 1/6 of a cucumber slice (if it’s not too small) as a guide. Finely dice the onion. The ingredients can then be put together in a tightly fitting bowl with a lid. As a rule of thumb, all ingredients should be in roughly equal parts. Rinse the hard-boiled eggs in cold water, peel them, and, once cooled, add them to the remaining ingredients, also diced. Finally, add the mayonnaise (or a dash of remoulade if desired) and gradually add about half of the remaining cucumber liquid. Close the bowl and shake until the egg yolks have combined with the mayonnaise and cucumber liquid to form a dressing. Depending on the desired consistency of this dressing, add liquid and/or mayonnaise (always shake it occasionally). The salad should sit in the refrigerator for at least 1-2 hours, but ideally overnight; the longer it sits, the better it tastes. If the dressing has thickened too much, simply add a splash of water. We really enjoy this salad because it’s great for dipping bread, and I like it with grilled meat. It’s also very popular with children. It’s hard to estimate how many people this will serve—just try it out.