Russian Salad

Boil potatoes and carrots: Wash and peel the potatoes and carrots. Cut them into similar-sized pieces for even cooking. Place them in a pot with lightly salted water, bring to a boil, and cook for 15-20 minutes until tender. Drain and let cool.

Cook eggs and prepare peas: While the vegetables are cooking, place the eggs in a separate small pot, cover with water, bring to a boil, and cook for 9-10 minutes for hard-boiled eggs. Cool them under cold running water, peel, and set aside. Drain the canned green peas.

Chop ingredients: Once cooled, dice the boiled potatoes, carrots, and hard-boiled eggs into small, uniform cubes. Also, finely dice the dill pickles.

Combine and season: In a large bowl, combine the diced potatoes, carrots, eggs, pickles, and drained green peas. Add the mayonnaise, salt, and black pepper. Mix everything thoroughly until all ingredients are well coated.

Chill before serving: Cover the bowl and refrigerate the Russian Salad for at least 30 minutes. This allows the flavors to meld beautifully. Serve chilled.