Traditional Potato Salad

Boil 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.

Cut 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.

Add 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.