Buy all ingredients right below the recipe
Ingredients
- 1000 g Type A potato
- 150 g carrot
- 80 g celery root
- 80 g parsley root
- 70 g red onion
- 160 g gherkin
- 4 pcs hard-boiled eggs
- 90 g mayonnaise
- 10 g mustard
- 5 g salt
- 2 g ground black pepper
Steps
- 1Boil the cleaned potatoes in their skins in salted water until tender, then drain and peel while still warm. Also, boil the carrots, celery, and parsley root until almost tender, then let them cool.
- 2Cut the cooked vegetables into approximately 1 cm cubes and place them in a large bowl. Finely chop the red onion and cut the gherkins into 0.5 cm cubes, then add them to the bowl. Peel the hard-boiled eggs and cut them into 1 cm cubes.
- 3Add the mayonnaise, mustard, salt, and freshly ground black pepper, then mix thoroughly. Pour in 2 tablespoons of pickle juice for extra flavor. Finally, gently fold in the diced eggs. Season with salt to taste if needed.
- 4Chill the salad in the refrigerator for at least 4 hours (or even better, overnight) before serving, to allow the flavors to meld. Tip: Do not overcook the potatoes and vegetables so they don't fall apart in the salad. Instead of pickle juice, you can also use fresh lemon juice.
