Potato salad with apples and spring onions

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 2 large gherkins
• 1 spring onion(s), depending on size two
• 1 small apple, e.g. Braeburn or Elstar
• 1 egg yolk, size M
• 125 ml sunflower oil
• 1 tsp mustard, medium hot
• 1 tbsp herb vinegar
• 2 dashes Worcestershire sauce
• salt and pepper
• cane sugar
• 1 tbsp caraway seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes

Wash the potatoes thoroughly and place them in salted water. Add the caraway seeds and bring the water to a boil. Cook the potatoes for about 20 minutes, then drain, rinse, and peel. In my experience, the rinse makes peeling much easier. Then let the potatoes cool. For the mayonnaise, the egg should be at room temperature. Separate the egg. First, briefly whisk the egg yolk in a food processor. This can also be done with a hand mixer, but I prefer to do it in a food processor, as I have both hands free and can handle the oil more easily. First, add the oil drop by drop to the egg yolk and mix. Later, it can be a fine stream, but only add enough oil to bind the mixture directly. The mixture should end up very stiff and almost “dry.” Then add the mustard, vinegar, and Worcestershire sauce, mix well, and season with salt, pepper, and cane sugar. For the salad, slice the cooled potatoes and place them in a bowl. Peel the spring onions. Halve the white parts, then cut them into thin strips and then into small cubes. Cut the green parts crosswise into thin rings. Dice the cucumbers as well. Wash the apple, cut it into eighths lengthwise, remove the core, and slice the apple wedges crosswise. Mix the ingredients thoroughly with the mayonnaise and let the salad marinate in the refrigerator for at least an hour, but preferably overnight. This salad goes wonderfully with fish, or with porridge or black pudding.