Potato salad a la Maja

Ingredients for 6 servings:

• 1 kg potatoes, mostly waxy
• 2 tbsp salt
• 2 tbsp broth, granulated
• 2 m.-sized onion(s)
• 1 ½ jars of mayonnaise, possibly low-calorie
• 125 ml water
• 2 tsp paprika powder, mild
• 2 pinches of salt
• 1 pinch of black pepper
• ½ tsp Fondor
• 1 tsp parsley, finely chopped
• 6 gherkins (cucumber sticks)
• 350 g meat sausage without garlic
• 4 medium-sized eggs, hard-boiled

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

First, boil the potatoes with their skins on in salted water for about 20 minutes (so add 2 tablespoons of salt). In the meantime, chop the onions and cucumber sticks into small pieces (cut the onions a little smaller than the cucumbers). Cut the sausage into small pieces as well. Peel, quarter, and slice the potatoes. Pour the mayonnaise into a sufficiently large bowl. Before mixing further, fry the onions briefly in a hot pan until translucent and then simmer with the water and broth for about 2 minutes. Place the chopped potatoes in a separate bowl and pour the vegetable broth and onion mixture over them. Mix everything well and let it stand for about 1 hour. Then drain the remaining broth and add the potatoes to the mayonnaise. Next, add the other ingredients, such as the spices, cucumbers, and sausage—but not the eggs—and mix everything thoroughly. Finally, arrange the sliced ​​eggs on top of the salad and sprinkle with a little parsley. Now it’s ready to grill – but it tastes just as good with frankfurters etc. It tastes best if you let it cool overnight.