When we were young, Christmas Eve was the big day (it's a German thing). The tree went up the night before, all the Christmas decoration, Mary, Josef and Baby Jesus were on display in the living room - which was off limits until late afternoon when it was time for presents.
As this was quite a bit of work to squeeze into one day, dinner on Christmas Eve was always quick and simple: Potato Salad and Sausages. Became something of a tradition.
So in order to honour the tradition, an extremly rich, festive version of Potato Salad.
You will need
I prefer to use home made mayonnaise, and for this occasion it can be a little richer than usual. So take
- 2 raw egg yolks
- 2 hard boiled egg yolks (leave these out if it gets too rich for you)
- 1 teaspoon mustard
- juice of half a lemon
- salt, white pepper
- 250ml good neutral oil. Do not use olive oil, it is usually too strong for mayonnaise and it does not emulsify as easily as other oils do. (if I want the olive oil taste for Mediterranean dishes I use 2/3 neutral oil and 1/3 olive oil) On this occasion I used 225ml plain grape seed oil and 25ml cold pressed grape seed oil
We always have a little argument about the use of yoghurt in mayonnaise. I think it is not necessary, my girlfriend thinks you ought to use 250ml. So we compromise and use 250ml.
- herbs - lots of
Today I used flat leave parsley, chives, dill, tarragon, some small baby gherkins (diced), 1 teaspoon of capers, the whites of the two hard boiled eggs. Whatever you like - the only thing: you really need plenty.
- salad potatoes - as much as you want to eat. The sauce is enough for about 1.5 kg
- chop all the herbs &c.
- boil the potatoes for about 11 min.
- while the potatoes are boiling, prepare the mayonnaise
- mix the mayonnaise, yoghurt and herbs
- drain and peel the potatoes, leave to cool for a bit and slice
- mix everything together and leave to stand for about 45min or longer
As I said, served with Bockwurst (or any other sausage you like). These days I have a beer with that.