Westphalian potato salad

Ingredients for 8 servings:

• 2 kg potatoes, waxy or mostly waxy
• 1 ring/s of meat sausage
• 1 pack of Gouda, approx. 400 g
• 6 pickles, 6 – 8 pieces, depending on taste
• 2 onions
• 3 eggs
• Condensed milk
• Vinegar
• oil
• Maggi
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

Dortmund style, just like my mother made it

Boil the potatoes as if they were boiled, let them cool, peel them, and chop them into small pieces. Then place them in a bowl. Dice the sausage, Gouda cheese, and pickles and add them to the bowl. Dice the onions and add them. Season well with pepper and salt and add a little Maggi. Dress the salad with plenty of condensed milk, the vinegar, the oil, and the raw eggs, and mix everything well. It’s best to add everything gradually, seasoning regularly. The same applies to the Maggi and the eggs. Then let the salad sit in the refrigerator for at least two hours. As with any potato salad, the longer it sits, the better it tastes. Tip: This is the basic recipe, but the salad is incredibly versatile. You can also make it with fried bacon cubes or chopped herring fillets instead of the sausage. Personally, I prefer the basic recipe. For those who have trouble with raw eggs, the salad can also be made without eggs. It is not as creamy, but still tastes very good.