Mixed Vegetable Salad

Mixed Vegetable Salad

 6 medium Red or Yellow Potatoes

 2 Carrots

1 Celery Root, small

2 Parsnips

4-5 Brined Pickles

½ of a Small Onion

1 Apple

3 Green Onions

¾  cup of raw, frozen peas, thawed

¾  cup of Mayonnaise

1 tsp Dill

Salt & pepper to taste

The Potatoes should be cut into a small dice and cooked until tender in salted water.

The Carrots Peeled, Diced like the Potatoes and cooked until tender in salted water.

The Celery Root and Parsnips Peeled, diced like the potatoes and cooked until tender in salted water.

(note if you cook the carrots with the other vegetables they vegetables may turn orange too)

Cut up the pickles, onions, green onions, and apple and add to a bowl with the cooked vegetables.

Add the thawed peas, dill, and the mayonnaise and mix; add salt and pepper to taste

Refrigerate for 4-6 hours before serving to allow the flavors to meld together.