Put all the ingredients to boil and turn the heat off when everything is cooked. Discard the shell from eggs. I also like to peel the carrots before they go into cooking. Potatoes, on the other hand, I wash thoroughly and leave the skin intact for cooking. I peel the skin off after the potatoes are cooked. Leaving the skin on keeps the potatoes in one piece, even when slightly overcooked and potatoes actually taste much better when cooked with skin. Don’t mind the darker color at all. On the side of caution, please do not overcook the potatoes, as they turn the entire salad into a big giant mush at the end.
Dice all the ingredients. I dice the carrots a little smaller than I would potatoes. Put all the ingredients in a large bowl.
Dice eggs as big as you would potatoes. You need to feel the taste of eggs in this salad. Also dice the boiled meat here. I forgot to photograph the meat. I love this salad with beef rather than with just bologna. But if you are short on time, anything works, really. Salt the water of the beef according to your taste. Doing so brings out the flavor in meat and also adds a great taste to the salad. My sister swears by soaking the meat in cold, somewhat salty water after it is cooked. You can try that out, too.
little bit of mustard seeds and all the other optional ingredients. My mother-in-law also adds apples, which I do not like very much. But for some it is a refreshing taste. Add salt and pepper as you wish and slowly mix the salad.
Chill the salad before serving and let all the taste in ingredients blend. If you are making a double batch of this salad, I recommend not to mix everything with mayo. If I know I will not serve half of it, I keep one half unmixed in the refrigerator to prevent from spoiling early.