Peel the potatoes and cut into circles. Boil in a little salted water and strain. In the oil sauté the chopped carrot, celery and onion. Add to chopped into small tomatoes and fry until the water boil off. Add flour, pepper and a bit of water in which potatoes are mumbo. Sauce thus prepared was heated for about 5 minutes, stirring continuously to not burn. Season with chopped pickles, salt and parsley. On a plateau rank potato slices and pour the prepared sauce. Top sprinkle with fresh parsley.