Colorful vegetable salad

Ingredients for 8 servings:

• 2 large celery sticks or 2 large jars of celery salad, well drained
• 2 large beetroots
• 8 carrots
• 6 potatoes
• 6 gherkins
• 2 onions
• 4 apples
• 5 tbsp vinegar
• 500 g mayonnaise
• 250 ml milk
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel the beets, carrots, and celery, and slice or grate them into thin strips. Boil briefly in salted water with a pinch of sugar (about 5 minutes). Then drain (if using jarred celery, just drain well and do not boil). Boil the potatoes with their skins on. Remove the cores from the onions, gherkins, and apples. Slice, slice, or grate them into a large bowl. After cooking, peel the potatoes and cut them into small pieces. Then add them to the bowl with the other ingredients. Now add the cooked strips of carrots, celery, and beets to the bowl. Add the mayonnaise, milk, vinegar, salt, and pepper, and mix all ingredients well (the cooked ingredients should still be as warm as possible). Finally, season again with salt and pepper and let stand for 2 hours.