Potato salad with homemade mayonnaise

Ingredients for 5 servings:

• 2 kg potatoes
• 3 eggs
• ½ ring(s) of meat sausage or more
• e.g. cucumber(s), sour
• e.g. mustard, approx. 1 – 2 tsp
• 1 egg yolk
• e.g. olive oil
• e.g. sunflower oil
• n. B. sugar
• e.g. salt and pepper

Instructions

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

with egg, sausage and pickles

First boil the potatoes and then peel them. Or peeling the potatoes beforehand doesn’t affect the flavor. Hard-boil the eggs. Meanwhile, prepare the mayonnaise. To do this, mix 1-2 teaspoons of mustard with the egg yolk in a bowl using a mixer. Then gradually add olive oil and sunflower oil alternately, while continuing to stir. Add sugar if desired. Add salt and pepper occasionally and continue stirring in both oils until you have enough dressing for the potatoes. Some people like it with more sauce, some with less. When the potatoes are soft and the eggs are hard-boiled, set both aside and let cool. If potatoes are in their jackets, peel them if necessary. Now cut the pork sausage and pickled gherkins into bite-sized pieces. Also cut the potatoes into bite-sized pieces and fold everything into the sauce. Then cut the eggs and fold in. For the pork sausage ring, I use about half to three-quarters of the amount, and pickled gherkins if desired. Finally, season the salad to taste, adding more salt and pepper if desired. Let the salad stand for about 2 hours to allow the dressing to infuse into the potatoes.