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Ingredients

• 1 lb Potatoes
• 2 Carrots, medium
• 4 Medium Eggs
• 2 tsp Salt
• 1 Onion , medium
• 5 ounces Canned Peas
• 5 ounces Dill Pickles
• 5 ounces Ham
• ½ cup Mayonnaise
• ¼ cup Sour Cream
• Black Pepper to taste

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Ready In 40 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Wash the potatoes, carrots, and eggs. Peel the potatoes and carrots and place them in a pot.
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Step 2

• Add the eggs and pour in water (just enough to cover all the ingredients).
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Step 3

• Add 2 teaspoons of salt and cover with a lid.Bring the water to a boil, reduce the heat to low and simmer (lid on) for 10 minutes. Take out the eggs and place them into a bowl.
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• Length: 10 minutes

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Step 4

• Pour cold water over and set them aside.
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Step 5

• Let the potatoes and carrots cook (covered) until they are done, but don’t over-cook the potatoes. When done, drain the water and let the veggies cool down completely before chopping them into tiny cubes/pieces.Meanwhile, finely chop the onion, drain the peas.
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Step 6

• Drain and slice the dill pickles (gherkins) into small pieces. Dice the ham. Peel the eggs and cut them into small pieces as well.
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Step 7

• Transfer everything into a large bowl, altogether with diced carrots.
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Step 8

• Mix well.At last add the potatoes, a little salt and a generous amount of black pepper.
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Step 9

• Combine the mayonnaise with sour cream and stir this into the salad until well combined. Taste.
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Step 10

• Add more seasoning if needed.Refrigerate for several hours before serving.
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