WHY HOMEMADE POTATO SALAD ALWAYS WINS -

Cook the potatoes in their skins in well-salted water. The key is not to overcook them, you want them tender but still holding their shape.
1.2 kg Potatoes, 2 tsp Salt
Boil the eggs for about 7 minutes, then cool them in cold water.
3 whole Eggs
Once the potatoes are done, drain them and let them cool completely. Peel and slice them into a large bowl. Use a potato salad slicer if you have one.
Peel the onion, slice it in half, then slice it in half again, and cut thin slices across the grain. See note 1.
1 medium Onion
Add the onion to the potatoes along with the sliced eggs and chopped gherkins.
3 medium Gherkins, 1 medium Onion, 3 whole Eggs
Season generously with salt, black pepper, and ground caraway seeds, then stir everything gently.
1 tsp Ground caraway seeds, 1 tsp Black pepper, 2 tsp Salt
Add the mayonnaise (see note 2.) on top of the potato mixture. Add a heaped teaspoon of Dijon or Slovak mustard and generously splash in Worcestershire sauce.
500 ml Mayonnaise, 1 tsp Dijon mustard, splash Worcestershire sauce
Mix the mayonnaise, mustard, and Worcester sauce on top first, then gently fold everything together so the potatoes keep their shape.
Refrigerate for about 3 hours before serving.

WHY HOMEMADE POTATO SALAD ALWAYS WINS