Sylvia's potato salad with salmon

Ingredients for 6 servings:

• 4 egg yolks
• 300 ml sunflower oil
• 3 tsp salt
• Pepper, freshly ground
• 1 tsp mustard
• 2 tbsp salad cream (Miracel Whip)
• 2 kg potato(s), waxy
• 1 m.-sized onion(s)
• e.g. parsley
• e.g. chives
• 1 pack of smoked salmon

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

For the mayonnaise, place the egg yolk in a tall mixing bowl. Set a mixer to speed 1 and add the oil drop by drop to the egg yolk. Mix the mayonnaise with salt, pepper, and mustard and refine with Miracle Whip; this gives it a slightly lighter, more delicate flavor, but it’s not necessary. Boil the potatoes, peel them, and let them cool. Finely chop the onion, chives, and parsley and mix them together. Finely dice the salmon. Thinly slice the potatoes and mix them with the onion and herb mixture. Gradually add the mayonnaise. Finally, stir in the salmon. Tip: It’s best to prepare the salad a day in advance so all the flavors can develop. But always keep it refrigerated!