3 carrots, 3 potatoes, 2 parsley sticks, small piece of celery root,1 large apple, 4 pickles 4 hardboiled eggs, ground black pepper and salt to taste, 1 teaspoon of sugar, 3 tbsp. mayonnaise (add more for creamier consistence if you like), 1 tbsp. mustard
- Hard boil the eggs
Fill up a large size pot with enough water to cover the eggs with at least an inch of water. Add 1 Tbsp. of salt and bring to a full boil. Gently spoon in the eggs. Bring the water back to a boil, cover, and then cook for 12 minutes. Drain hot water from the pot and run cold water thoroughly over the eggs. Add enough ice into the water to create ice bath. Let the eggs sit in it for 10 minutes to chill. Using Egg Stripper, shake and peel all 4 eggs and then cut into very small cubes
- Carrots, potatoes, parsnips and celery thoroughly wash and cook in in lightly salted water until tender, but NOT overcooked. Remove cooked vegetables from cooking pan and leave them on the plate to cool down, and then peel the skins off. Cut the vegetables into very small, uniform cubes. All cubed vegetables season to taste with salt and pepper and gently mix. Peel the apples and cut into same small cubes. Remove pickles from the jar (no need to peel) and also cut into small cubes.
- Combine all of the above together in one bawl. Season to taste by adding mayonnaise and mustard. Gently mix all together.
- Prepared salad put in the fridge for about 3 hours, so that all of the ingredients blend together and chill for better taste! Enjoy!