Polish Vegetable Salad (Salatka)

• salt
• 1/2 small celery root, peeled and cut into chunks
• 1 large parsnips, peeled and cut into chunks
• 3 carrots, peeled and cut into chunks
• 3 red-skinned potatoes, or as desired, peeled and cut into large chunks
• 1 (15 ounce) can peas, drained and rinsed
• 3 hard-boiled eggs, cooled and cut into 1/4-inch pieces
• 2 dill pickles, cut into 1/4-inch slices
• 1/2 cup reduced-fat olive oil mayonnaise
• 1/2 cup fat-free Greek yogurt
• 2 tablespoons Dijon mustard
• salt and ground black pepper to taste

1. Place celery root, parsnips, carrots, and potatoes in a saucepan; cover with water and add salt. Bring to a boil; cook until vegetables are fork-tender but still firm in the center, 5 to 7 minutes. Remove smaller pieces so they do not overcook. Drain and allow to cool until safe to handle, 5 to 7 minutes. Cut vegetables into 1/4-inch pieces.
2. Combine cooked root vegetables, peas, eggs, pickles, in a large bowl. Add mayonnaise, yogurt, and mustard. Mix gently, taking care not to crush the peas. Season salad with salt and pepper.
3. Refrigerate salad at least 8 hours to overnight.

salt, celery root, parsnips, carrots, potatoes, peas, eggs, dill pickles, olive oil mayonnaise, yogurt, mustard, salt

Taken from www.allrecipes.com/recipe/231120/polish-vegetable-salad-salatka/ (may not work)