North German Potato Salad

Ingredients:

2 kg
Red Potatoes, 2 cm cubes, boiled 10 minutes in Salted Water, allow to cool
300 g
Gherkins Pickles, chopped
1
Red Onion, thinly sliced, soaked a minimum 20 minutes in 40 ml White Wine Vinegar, and enough Water to cover
4
Eggs, poached 12 minutes in Salted Water, allowed to cool
2
Pickled Cherry Peppers, finely chopped
500 g
Cherry Tomatoes, cut in half
1
Cucumber, quartered lengthwise, 0.5 cm slices
8
Radishes, finely chopped
1
Apple, finely chopped, mixed with 1/2 Lime Juice
100 g
Gouda Cheese, 0.5 cm cubes
1
Carrot, shredded
4 stalks
Celery, quartered lengthwise, thinly sliced, microwave 5 minutes on high
Sauce:
- 400 g
  Mayonnaise
- 50 g
  Dijon Mustard
- 1 g
  Splenda
- 60 ml
  Pickle Water, (from the pickle jar) or White Wine Vinegar
- 10 g
  Salt
- 5 g
  Pepper, ground

Method:

Put the Potatoes in a bowl, add Tomatoes, Cherry Peppers, Cucumber, Onion, Carrot, Radishes, Apple, Celery, Eggs, and Pickles. Toss to mix well.
In a small bowl, add Mayonnaise, Pickle Juice, Splenda, Mustard, Salt, and Pepper.
Add Mayonnaise mixture to the Potatoes, toss to mix.
Chill in the fridge for at least 2 hours, better overnight.
Always store in refrigerator.