1. In a pot, cook the potatoes, carrots, and parsley root until tender. This usually takes about 30-40 minutes. Once cooked, allow them to cool to room temperature.

2. Meanwhile, boil the eggs in a separate pot of water for about 8 minutes. Then, transfer the eggs to cold water to stop the cooking process and cool them down quickly.

3. Once the vegetables and eggs have cooled to room temperature, peel the potatoes, carrots, and parsley root, and chop all the ingredients into small cubes. Place them in a large mixing bowl.

4. Finely chop the pickles, apple, and fresh dill and add them to the bowl with the vegetables.

5. Drain the can of corn and add it to the bowl as well.

6. Peel the boiled eggs, dice them, and add them to the bowl with the rest of the ingredients.

7. In a separate small bowl, whisk together the olive oil, mustard, mayonnaise, and a squeeze of lemon juice.

8. Pour the dressing over the vegetable mixture and season with salt and black pepper according to your taste preferences.

9. Mix all the ingredients together until well combined and coated in the dressing.

10. The secret to this salad is time! Allow the flavors to meld together by refrigerating the salad for at least 1-2 days before serving. This will enhance the taste. However, if you can’t wait, it can be enjoyed immediately too.

11. Serve the Polish Easter Vegetable Salad chilled and garnish with additional fresh dill, if desired.

12. The salad can be stored in the refrigerator for up to 2-4 days.

Note: Feel free to adjust the quantities of the ingredients according to your taste. This salad is versatile, so you can add or omit ingredients based on your preferences.