Russian potato salad with homemade mayonnaise

Ingredients for 2 servings:

• 6 slices of cooked ham
• 4 eggs
• 400 g potatoes
• 80 g peas, frozen
• 6 radishes
• 2 apples, Elstar
• 4 spring onions
• 4 gherkins
• 30 ml cucumber water
• 4 tbsp garden cress
• some salt and pepper
• 1 egg(s)
• 100 ml olive oil
• 2 tbsp lemon juice
• 1 tsp mustard
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Wash the potatoes thoroughly and boil in salted water for about 20 minutes, if necessary the day before. Allow the potatoes to cool, peel and then slice. Boil the eggs for about 10 minutes, then refresh, allow to cool, peel and halve lengthwise. Defrost the peas. Wash and trim the spring onions and cut into rings. Wash and trim the radishes and cut into thin slices. Wash and halve the apples, remove the cores and cut into thin wedges. Drizzle with a little lemon juice to prevent them from turning brown. Drain the gherkins, quarter them and roughly chop them. For the mayonnaise, put the olive oil, egg, lemon juice, mustard and a little salt in a tall container. Place a hand blender in and let it run without moving until the ingredients are well blended and creamy. Only then move the blender slowly up and down until the last ingredients are well combined and creamy. Pour the mayonnaise into a large bowl. Add the cucumber juice, a little pepper, and salt, and mix everything lightly. Then add the potatoes, peas, spring onions, radishes, and cucumbers and mix gently. Let the salad stand for at least 15 minutes. Serve the salad on plates. Alternate the egg halves and apple slices on the salad. Sprinkle the salad with a little pepper. If desired, halve the cooked ham or fold it whole and place it on the salad. Sprinkle the plates with the cress and serve immediately.