Sałatka Jarzynowa (Polish Potato Salad)

Approx. 12 servings

INGREDIENTS

• 6 medium russet potatoes

• 4 baby whole kosher dill pickles

• 6 eggs

• 3 medium carrots

• 1 parsnip

• 1 celery root (optional)

• 2 green onions

• 1 can peas

• 2 green apples

• parsley (garnish)

• 1 1/2 cups mayonnaise

• salt

• pepper

DIRECTIONS

• Add whole potatoes, carrots, parsnip, and celery root in large Dutch oven with salted water. Heat to boiling then simmer covered until vegetables tender (approx. 30 minutes). Drain and cool vegetables.

• Hard boil eggs.

• Using paring knife, remove skin from cooked vegetables.

• Cube cooked vegetables, eggs, apples, and pickles into 1/3 inch cubes.

• Combine with remaining ingredients. Season with salt and pepper to taste. Add additional mayonnaise if needed until creamy. Garnish with parsley. Refrigerate for at least 2 hours before serving.