- Wash the potatoes, carrots, and parsnips - cook the veggies in broth or water for 10-15 min, until tender but firm - remove the cooked veggies from the pot, set aside to cool - peel and dice all the veggies into uniform pieces
- slice and dice the fermented cucumbers - boil, cool and dice the eggs - cook the frozen green peas - add all the chopped - diced veggies into a large mixing bowl
- in a separate bowl mix the mayonnaise and mustard - add the dressing to the bowl with all the veggies - mix gently to combine and coat the veggies - taste and adjust accordingly - cover the bowl and refrigerate the salad for few hours before serving
- as a side dish to any breakfast, dinner or supper - party platter with selection of meets, cheeses and crackers - use salatka as a filling for wraps - add chopped salami, ham or kielbasa for hearty filling meal