Prepare the potato salad a day in advance so that it can flow through. Put cold because of the raw eggs! In my experience, it absorbs a lot of sauce, so the amount of salad sauce is generous. At first I only pour in enough sauce until it is nice and "sloppy", keep the rest of the sauce in the refrigerator and pour the sauce again the next day if it has been absorbed by the potatoes. Season again with salt and pepper, done. Peeling is stupid work, but then you have no more work to do on Christmas Eve, for example, add sausages and the classic Christmas Eve dish is ready. If necessary, stir in fresh parsley and garnish with it.