Vegetarian, colorful potato salad

Ingredients for 6 servings:

• 750 g potato(s) (salad potatoes)
• 2 large carrots
• 2 parsley roots
• 1 handful of peas (frozen)
• 1 slice(s) celeriac
• salt water
• 2 gherkins
• 3 eggs, hard-boiled
• 100 ml mayonnaise with mustard
• 1 cup sour cream or yogurt
• 1 tbsp salt
• pepper
• Allspice
• nutmeg
• 1 bunch of herbs (parsley and chives), chopped
• e.g. mustard
• n. B. vinegar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

with vegetables and mayonnaise

Boil the potatoes in their skins, peel, and dice them. Cut the root vegetables into equal-sized cubes and cook in salted water until al dente. Add the peas just before the end of the cooking time and cook until al dente. Dice the gherkins and hard-boiled eggs and place everything in a bowl. Sprinkle with the spices, salt, and chopped herbs. Mix in the mayonnaise with the sour cream or yogurt. Season to taste with mustard and vinegar. The salad can be served as an appetizer or as a side dish to the main course.