Ingredients
Yield: 16 servings
4 potatoes, cooked whole with skin, cooled
10 small-medium carrots, cooked whole with skin, cooled
1 small celery root, cooked whole with skin, cooled
3-4 large hard boiled eggs, cooled
1 large parsnip, cooked whole with skin, cooled
8 medium Polish dill pickles, chopped
1 (15oz) can green sweet peas (or sweet corn)
Chopped Parsley to taste
Paprika, Pepper, spices to taste
Mayonnaise to taste
Optional add-ins: chopped apple, celery, white kidney beans.
Preparation
