Instructions

Ingredients

about 800g potatoes (preferably boiling type 'A'), 1 large parsley root (cleaned and diced), 2 large carrots (cleaned and diced), 4 stalks of celery (diced), 8 pickled cucumbers (diced), 2 medium onions (diced), 5 hard-boiled eggs, 4 tablespoons of full-bodied mustard, 100g softened butter, a pinch of salt, 1 teaspoon of ground black pepper, 2 teaspoons of sugar crystals, pickle brine.

Wash the potatoes, cook with skin and peel when cold. Do it a day in advance, they are firmer then and easier to work with. Cut cold potatoes into slices for salad or chop into larger cubes. Cook the root vegetables until half-cooked in salted water, drain and let cool. Sauté the celery in butter until half-cooked.

Cut the boiled eggs into slices and put the yolks in a bowl. Add softened butter and mix it with the yolks until creamy, then mix in mustard, sugar, a pinch of salt, and ground black pepper.

Then add the potatoes and cooked vegetables, onions, cucumbers, and chopped egg whites to the mixture, mix everything thoroughly and dilute with pickle brine. Season with soy sauce and spices and let it rest at room temperature for about 1 hour.