5 potatoes, 1 onion, 1-2 carrots, 1 parsley root, a piece of celery root, salt, pepper, sugar, vinegar, pickles, 1 - 2 tablespoons full fat mustard, soyonnaise. Optionally 200g natural tofu, turmeric, black salt (egg alternative)
Boil the potatoes without peeling them (20 minutes). Peel and boil the carrots, celery and parsley roots for 15 minutes in salty water with pepper, vinegar and a bit of sugar. Leave some of the leftover broth to add to the finished salad.
Cut up the onion into small pieces and put them in the salad bowl. Peel and dice the potatoes and mix with the onion. Dice the rest of the vegetables and the pickles and mix everything. Add mustard and soyonnaise and salt and pepper to taste. Mix everything again. Put in fridge to cool.
If you would like to add the visual and culinary impression of eggs to the salad, dice tofu and mix with black salt and turmeric and add it to the salad.