- 3 Russet potatoes (medium)
- 5–6 eggs
- 4 carrots (medium)
- 14 ounces sweet peas
- 10–12 slices of deli ham or dried beef (about 10-12 ounces)
- 4–6 pickles (medium)
- 4–5 ounces of mayonnaise
- Peel and dice potatoes and carrots. Place in a deep pot, add eggs, cover with water and a pinch of salt. Bring to boil on high. Lower temperature to medium and boil for 15 minutes or until potatoes and carrot are barely fork tender. Meanwhile, dice meat and pickles.
- Drain and transfer carrots and potatoes into a deep bowl. Cool eggs, peel and dice them, and add to the bowl together with pickles and meat. Mix everything thoroughly until completely integrated. (Alternatively you can mix everything each time after you add a new ingredient.)
- Add mayonnaise in batches, and continue stirring until integrated. Transfer salad into a serving bowl. Cover with plastic and leave in the fridge for 3-4 hours, preferably overnight.
Keep covered in the fridge for up to 4 days.
Meat alternatives: cooked skinless chicken.
Vegetable alternatives: canned or frozen carrots and peas instead of fresh. If using canned no need to boil them, just wash thoroughly and add after potatoes and eggs are drained. If using frozen carrots and peas add them as soon as eggs boil.
Most people overdo the mayo. Not you though! Blend in just enough mayo to combine everything, but not enough to swallow the ingredients.