WARSAW POTATO SALAD

Steps:

• 1. In a pot of salted water cook carrots, celery, and parsnip until tender. Separately cook 4 to 5 potatoes drain and set vegetables aside
• 2. When vegetables are cooled dice finely, ( According to Polish standereds, the finer the dicing the more elegant the salad).
• 3. To the diced vegetables add the hard boiled eggs, diced pickles, diced peeled apples, drained canned navy beans, canned peas, and chopped green onion.
• 4. Lace with sauce made of 2 cups sour cream and 1 cup mayonnaise, tablespoon brown mustard, sugar and vinegar. Salt and pepper to taste. Chill before serving.