Potato salad with homemade mayonnaise, but without any fuss

Ingredients for 5 servings:

• 1.2 kg potatoes, waxy
• 3 tbsp caraway seeds
• 2 onions
• 6 gherkins
• 1 apple
• 3 tbsp chives
• 1 egg(s), size XL
• 4 tsp mustard, medium hot
• 4 tbsp white wine vinegar or herb vinegar
• 300 ml sunflower oil
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 20 minutes; Total time approx. 2 days 50 minutes

The taste is very potato-like!

On the first day, boil the potatoes with their skins on (not too soft). Add a generous amount of salt and the three tablespoons of caraway seeds to the cooking water. After draining, the potatoes allow to steam thoroughly. On the second day, first prepare the mayonnaise. For 1.2 kg of potatoes, I use one XL whole egg. Put the egg, mustard, vinegar, salt, pepper, and sugar into a tall, narrow container. Then add the oil and blend the ingredients well with a hand blender, then slowly whisk to the top. Taste the mayonnaise and adjust the seasoning if necessary. It should be very richly seasoned, as the potatoes will absorb a lot of the liquid. It should also be a bit thick, as the cucumbers will still release liquid. Finely chop the onions, cut the gherkins into slightly larger pieces, and cut the unpeeled apple into pieces the same size as the gherkins. Then add everything to the mayonnaise and let it sit in the refrigerator for an hour. Now peel the potatoes and cut them into not-too-small cubes. Then carefully fold this into the sauce. The potato salad now needs to chill overnight in the refrigerator. On the third day, take the potato salad out of the refrigerator one hour before eating and taste again, adjusting the seasoning if necessary. If the mayonnaise is still too thick, simply add a little of the cucumber juice. Finally, mix the finely chopped chives into the salad.