Potato salad

Step by step

1. Place eggs in pan of boiling water and cook for 10 minutes. Remove the eggs from the hot water and immerse gently into ice cold water to cool, about 10 minutes. Dry and put aside to cool completely.

2. Do not peel any vegetables. Place potatoes in a pan of cold, salted water. Bring the water to a boil and reduce heat to medium low. Cover the pot with a lid and let simmer until just fork-tender, about 20-25 minutes. Do not overcook the potatoes, when the fork enters cleanly with the slightest bit of resistance, the potatoes are finished. Remove from the pan and set aside to cool.

3. Place the carrots, parsley root and celeriac in a pot of cold water and bring to boil. Cook for about 30-40 minutes till fork tender. Remove from the pan and set aside to cool.

4. Place peas in a pan of boiling water and cook for about 3 minutes. Set aside to cool.

5. Peel the eggs. Peel the potatoes, carrots, parsley root and celeriac. Peel the pickles.

6. Fit the Food Processor with a Dicing Disk and turn the speed to 1. Add the potatoes, carrots, parsley root, celeriac, pickles and eggs through the feed tube to dice.

7. Place all the cubed vegetables in a bowl. Add peas to the bowl. Add chopped parsley.

8. In a small bowl, mix the mayonnaise, sour cream, mustard, salt and pepper. Add to the vegetables and toss to combine.