Wash and peel carrots, parsnip, and potatoes. Transfer to a medium pot and cook until tender. At the same time boil eggs until hard. Dice all ingredients. Remember do not overcook the vegetables. I suggest boiling the potatoes in a separate pot.
Cut the dark green part of the leeks off. Dice only the white part of the leek into small strips. Next dice the sour pickles, and apple.
Add mayonnaise, freshly ground pepper and salt. Garnish with a few pickle slices and parsley. Serve cold!