Cologne Ädäppelschlot à la Didi

Ingredients for 12 servings:

• 2 kg potato(s), small, waxy
• 4 m.-sized onion(s)
• 1 m.-large shallot(s)
• 1,200 ml sunflower oil, approx.
• 2 tbsp mustard, medium hot
• 100 ml vinegar
• 100 ml lemon juice
• 2 tsp sugar
• 3 tsp salt
• 2 tsp pepper
• 2 tsp paprika powder, hot
• 12 medium-sized egg yolks
• 12 m.-sized gherkins
• some cream
• 2 apples
• 8 m.-sized eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Cologne potato salad à la Didi

Boil the potatoes with their skins on in plenty of salted water the day before. The next day, peel and slice them. Peel the onions and shallots and cut them into very fine cubes. Peel the apples, remove the cores, and cut them into small pieces, then immediately place them in lemon water to prevent them from browning. Drain the gherkins and reserve the liquid. Cut the gherkins into eighths lengthwise and cut them into small cubes. Hard-boil 8 eggs. For the mayonnaise, put the egg yolks in a bowl. (Caution: The egg yolks and oil must be at the same temperature, otherwise the mayonnaise may curdle.) Add the mustard, vinegar, lemon juice, salt, pepper, and paprika to the egg yolks. Mix everything with a hand mixer. Then, while continuing to stir, add the oil in a thin stream until the consistency is thick. Thin the mayonnaise with a little cream. Season again with salt, pepper, and paprika. The mayonnaise should taste a little too salty, as the potatoes will absorb a lot of it. Add the onions and pickles to the mayonnaise, stir, and let it sit in the refrigerator for 1/2 hour. Then toss the potatoes with the diced hard-boiled eggs and the apples. Mix the potato mixture well with the mayonnaise and refrigerate for at least 6 hours, preferably overnight. Season again with salt, pepper, and paprika about 1/2 hour before serving.