Step 1

Finely dice the leek and combine with parsely, 1 teaspoon salt and olive oil, set aside (this softens the leek)

Step 2

Add whole potatoes, carrots, and celery root to a large Dutch oven cover with salted water, bring to a boil, reduce heat to simmer, and cook until tender (a fork can be inserted easily)  20-30 minutes, drain, cool

Step 3

Peel cooked vegetables, dice into 1/3 inch (1 cm) cubes, dice egg whites, and crumble the yolks, add all of this to a large bowl, add pickles, mayo, remaining 1 1/2 teaspoon salt, and black pepper

Step 4

Cover and keep refrigerated, you can “frost” with additional mayo if desired