600 g potatoes kind Princess Amanda
4 whole eggs
1 egg yolk
1 bunch of radishes
1 c. Coffee mustard
Wash the potatoes. Put them to cook in a pot of cold salted water and boil until tender, about 20 minutes.
Meanwhile, make the eggs harden, then cut them into quarters. Wash thoroughly and remove them radish tops. Cut radishes and sliced pickles. Arrange in a bowl.
Prepare mayonnaise: In a bowl, mix egg yolks, mustard and a pinch of salt and pepper (the ingredients should be at the same temperature). Then mount regular mayonnaise by adding a thin stream of oil and whipping it in the same direction.
Drain and cool potatoes. Peel and cut into large dice. Add them with the mayonnaise into the bowl containing the eggs, radishes and pickles. Mix gently.
Sprinkle with parsley and pour the mixture into small ramekins.