– Boil eggs in boiling water for 10 minutes.
– Cool in cold water, peel and chop.
– Peel potatoes and carrots and cut into cubes.
– Cook in salted water until tender, 10-12 minutes.
– Drain and let cool.
– Cook peas in salted water for 3-4 minutes. Drain and let cool.
– In a large bowl, combine eggs, potatoes, carrots, peas, pickles and onions.
– In a small bowl, mix mayonnaise, mustard, salt and pepper.
– Add the mayonnaise mixture to the salad and stir until the ingredients are well combined.
– Garnish with chopped fresh parsley before serving
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