How to make it

  • Cook carrots and potatoes with skin until done but still firm enough to be diced. The secret is to add some salt to water, cover, and cook slowly, so that vegetables don't become mushy
  • Drain the water and let cool
  • Hard boil eggs
  • -
  • The trick is to cut everything in a very uniform way - small dice.
  • Peel carrots, eggs and potatoes
  • Chop all choppable ingredients, add mayo and mustard and mix well, taking care not to mash anything.
  • Add salt and fresh chopped parsley to taste, if desire
  • -
  • Chill for 1-2 hours before serving
  • If you are curious about the origin of this recipe, check out this link:

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    " It was excellent "
    gingerlea ate it and said...
    This is a meal all in one!!!! Great post.
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