Step 1

Place the potatoes in a pot of water with some salt and bring to a boil. Boil until the potatoes are soft, which takes approximately 20 minutes.

Step 2

In the meantime you can hard boil the eggs, which should take between 8-10 minutes. Leave to cool completely before using.

Step 3

Prepare the stock/broth.

Step 4

Peel the onion and chop up into cubes. Put them in the hot broth to take away its sharpness.

Step 5

Stir in the mustard and gherkin water with the broth until combined.

Step 6

Chop the dill finely and cube the pickled gherkins. Peel the eggs and slice into cubes.

Step 7

Once the potatoes are boiled, peel them and then slice them into bitesize pieces.

Step 8

While the potatoes are are still warm, place them in a large salad bowl and pour over the still warm stock/broth mixture.

Step 9

Add the gherkins and eggs and leave the rest for approximately 2 hours. You can leave it in the fridge or leave to rest at room temperature.

Step 10

Before serving add the mayonnaise to the salad.