Grandma's best potato salad with mayonnaise

Ingredients for 8 servings:

• 2 kg potatoes, waxy
• 150 g onion(s)
• ½ liter vegetable broth
• 3 tbsp vinegar, mild
• 1 tsp mustard
• salt and pepper
• Sugar
• 250 g mayonnaise, preferably homemade
• 5 eggs, soft-boiled
• n. B. meat sausage
• n. B. Pickled gherkin(s)
• Parsley
• Egg(s)
• tomato(s)
• Pickle(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours

Boil the jacket potatoes the day before, peel them once they’ve cooled, but leave them whole, and refrigerate them, preferably covered with a clean cloth. Grandma prepares the salad the next day with various other ingredients to taste: for example, with 5 soft-boiled eggs, finely diced, or a few finely diced gherkins (not too sour, preferably Spreewald style), or/and finely diced sausage. So first boil the eggs and let them cool, then dice the other ingredients. Cut the jacket potatoes into fairly thin slices and mix with the very finely chopped onions. Bring the broth to a boil in a small saucepan with the vinegar (or water if you like), stirred in the mustard, salt, pepper, and sugar. Grandma always said: “Be careful!! Not too sour!!”. Let it cool slightly and then pour it over the potatoes. Let it soak in briefly, then add the eggs, gherkins, etc. Let it soak in well, and only then fold in the mayonnaise. Garnish with eggs, tomatoes, gherkins, and parsley. The mayonnaise is very important! So it’s best to make it yourself or buy the best. At least 82% fat! Not suitable for diets! 817 kcal per serving.