Potato salad with mayonnaise and broth

Ingredients for 12 servings:

• 4 kg potatoes, waxy
• 1 jar gherkins, Spreewald
• 750 ml mayonnaise
• 1 ring/s of meat sausage
• 8 eggs
• 6 stock cubes (fat stock)
• 3 tbsp spice mix (onion-pepper mix)
• 3 tsp vegetable stock powder (Vegeta)
• 500 ml water
• 3 tbsp rapeseed oil
• some cucumber water from the jar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

according to Grandma Renate’s recipe for family celebrations

Boil the potatoes with their skins on until tender. Drain, cool to lukewarm, and peel. Allow the potatoes to cool, if necessary overnight. Cut the potatoes into thin slices and place them in a large bowl. Cut the sausage into small pieces and fry in a pan with the oil. Meanwhile, hard-boil the eggs, peel them, and allow to cool. Chop the cucumbers and eggs and add them to the potatoes along with the fried sausage, mayonnaise, and onion-pepper mixture. Mix gently. Bring the water to a boil in a small saucepan and dissolve the stock cubes and Vegeta in it. Then add the liquid to the potatoes and stir gently. Season to taste with a little more pickle juice from the jar, if desired. Chill the potato salad and let it marinate for at least an hour, but ideally overnight. The flavor will seem very strong at first, but as it marinates, a lot of the flavor is absorbed by the potatoes. The liquid will also be absorbed by the potatoes during the marinating process.