Hearty potato salad

Ingredients for 6 servings:

• 2 ½ kg potatoes, small, waxy
• 1 cup vinegar
• some salt and pepper
• 7 eggs
• 2 tsp mustard
• ½ jar mayonnaise (e.g. Miracle Whip or semi-skimmed salad cream
• some oil as needed
• 1 large onion(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with homemade mayonnaise

Boil the potatoes in their jacket potatoes. Peel and slice thinly. Once the potatoes have cooled, drizzle with 1 cup of vinegar and season with salt and pepper (you’ll need to adjust the seasoning later). Separate the eggs and put the yolks and mustard in a mixing bowl. Now add a little oil drop by drop. Meanwhile, use a hand mixer to beat the homemade mayonnaise until it reaches a firm consistency. Pour the homemade mayonnaise over the potatoes. I also add half a jar of low-fat salad mayonnaise (you can also use Miracle Whip) to give the salad a bit more thickness. Peel the onion, chop it very finely, and add it. Mix everything carefully so the potatoes don’t fall apart. If you like, you can microwave the leftover egg whites in a shallow dish until they’re firm. Then mash them with a fork and add them. Allow the salad to marinate for 5-6 hours, then season again with salt and pepper. Remove from the refrigerator about 1/2 hour before serving; it tastes best at room temperature. Tip: You can also add a little curry powder, but that’s a matter of taste.