Ingredients
For the Salad:
- 4 medium potatoes, peeled and diced
- 3 medium carrots, peeled and diced
- 1 cup frozen peas
- 4 large eggs
- 1/2 cup cooked chicken, ham, or bologna, diced (optional)
- 3-4 small pickles, diced
- 1 small onion, finely chopped
- 1/2 cup canned corn (optional)
For the Dressing:
- 1 cup mayonnaise
- 2 tbsp sour cream or plain yogurt
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
- 1 tsp lemon juice or white vinegar
For Garnish:
- Fresh parsley or dill, chopped
Instructions
Step 1: Cook the Vegetables
- Place diced potatoes and carrots in a medium pot of salted water.
- Bring to a boil and cook until tender but firm, about 10-12 minutes.
- Add frozen peas during the last 2 minutes of cooking.
- Drain and let the vegetables cool completely.
Step 2: Cook the Eggs
- Place eggs in a small pot and cover with cold water.
- Bring to a boil, then lower heat and simmer for 10 minutes.
- Drain and cool under cold running water.
- Peel and dice the eggs.
Step 3: Prepare Other Ingredients
- Dice pickles and onion finely.
- Dice the cooked chicken, ham, or bologna if using.
Step 4: Make the Dressing
- In a small bowl, mix mayonnaise, sour cream or yogurt, Dijon mustard, salt, black pepper, and lemon juice or vinegar.
- Adjust seasoning to taste.
Step 5: Combine Salad Ingredients
- In a large bowl, combine cooled potatoes, carrots, peas, eggs, pickles, onion, and meat if using.
- Gently fold in the dressing until everything is coated evenly.
Step 6: Chill
- Cover the salad and refrigerate for at least 1-2 hours before serving to allow flavors to meld.
Step 7: Serve
- Garnish with chopped fresh parsley or dill before serving.
- Serve cold as a side dish or part of a festive meal.
Tips
- For extra creaminess, increase mayonnaise to 1 1/4 cups.
- Use a mix of cooked chicken and ham for richer flavor.
- Dice vegetables uniformly for a consistent texture.
- Make ahead: The salad tastes even better if prepared a day in advance.
