Potato Salad

Cook the peeled potatoes in their skins in salted water until tender, drain the water, and peel them while still warm. Cook the carrots, celery, and parsley until almost tender and let them cool.

Cut the cooked vegetables into 1 cm cubes and place them in a large bowl. Finely chop the onion and add it to the bowl. Cut the pickles into 0.5 cm cubes and add them to the bowl. Peel the eggs and cut them into 1 cm cubes.

Add mayonnaise, mustard, 2 teaspoons of salt, 1 coffee spoon of freshly ground pepper and mix. Pour in 2 tablespoons of pickle brine and mix. Gently fold in the chopped eggs. Season with salt and let it rest in the refrigerator for at least 4 hours (preferably overnight).