Olivier Salad

Cook the Vegetables and Eggs

In a large pot, bring water to a boil.

Add the diced potatoes and carrots, and cook until tender, about 10-15 minutes.

In a separate pot, hard-boil the eggs for about 10 minutes. Once cooked, cool and peel the eggs.

Combine the Ingredients

In a large mixing bowl, combine the cooked potatoes, carrots, peas, diced pickles, diced ham or chicken.

Dice the hard-boiled eggs and add them to the bowl.

Add the mayonnaise and mix well to combine all ingredients evenly.

Season with salt and black pepper to taste.

Chill and Serve

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Garnish with fresh dill if desired.