Potatoes, 5 baking
Carrots 2 – 3 carrots, finely chopped
Celery stalks – peeled and finely chopped
Onions (according to taste) – finely cut (see Tips)
Pickles (baby garlic kosher), 7-8 or more to your liking – finely chopped
Hard Boiled Eggs, finely chopped
Canned or frozen peas (1 cup)
Cook unpeeled potatoes in unsalted water. Cook the carrots, celery root and parsley root until al dente, do not over cook. When done, peel the potatoes and chop. When rest of root vegetables are cool dice them and put them in large mixing bowl. Add chopped celery stalks, onions, peas and pickles. Finally, add boiled eggs finely cut or pressed through the slicer. Add salt, pepper, mustard and mayonnaise, taste and adjust seasoning if needed.