Potato salad for the Christmas table

Traditional side dish for the Christmas table. The day before, we boil unpeeled potatoes. We prepare a brine in which we add allspice, bay leaves, peppercorns, a pinch of salt, vinegar, and sugar. In this brine, we cook cleaned, chopped root vegetables and eggs until they are hard-boiled. We then remove the vegetables and let them cool. We cut the peeled potatoes into cubes or press them through a sieve with a square grid. We finely chop the onion, pickles, and cooked vegetables. We mix them with the potatoes and peas. We then add mustard, mayonnaise, oil, salt, pepper, and mix everything thoroughly. Finally, we add the peeled, finely chopped eggs and, if needed, the vegetable brine. We mix everything once more thoroughly and refrigerate to let it rest.