Ingredients

• 3 potatoes
• 2 carrots
• 1 parsley root
• 4 eggs
• 3 pickled cucumbers
• 1/4 onion
• 1/2 apple
• 1 small can green peas
• about 1 cup mayonnaise
• 1 teaspoon mustard

Preparation

1. Wash potatoes, carrots and parsley root (do not peel), place in a pot, cover with water, salt and cook covered until soft, for about 40 minutes.
2. Drain, cool, peel and dice, transfer to a large bowl.
3. Hard-boil eggs (about 5-6 minutes after water boils), dice and add to the bowl with vegetables.
4. Peel pickled cucumbers, onion and apple, dice and add to the bowl. Add well-drained and dried peas.
5. Season with salt (about 1/2 teaspoon) and ground black pepper (about 1/2 teaspoon). Mix with mayonnaise (reserve a few tablespoons for decoration) and mustard.
6. Transfer to a salad bowl and cover with reserved mayonnaise, decorate as desired.