Russian Olivier Salad

Instructions

1. Prepare the vegetables
   Boil the potatoes and carrots until fork-tender, about 15-20 minutes. Cool completely, then peel and dice into small cubes approximately 1/4 inch in size. Set aside.
2. Cook the eggs
   Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath, peel when cool, and dice into small pieces similar in size to the vegetables.
3. Prepare remaining ingredients
   Dice the ham or bologna, pickles, and red onion into similar-sized cubes. Thaw the frozen peas by placing them in a colander and running under lukewarm water until defrosted.
4. Mix the dressing
   In a small bowl, combine mayonnaise, sour cream, Dijon mustard, and chopped dill. Mix well until smooth and creamy. Season with salt and pepper to taste.
5. Combine all ingredients
   In a large mixing bowl, gently combine the diced potatoes, carrots, eggs, ham, peas, pickles, and red onion. Be careful not to mash the potatoes while mixing.
6. Add the dressing
   Pour the prepared dressing over the salad ingredients and gently fold everything together until all components are evenly coated with the dressing.
7. Chill and serve
   Cover the salad and refrigerate for at least 2 hours or overnight to allow the flavors to meld. Serve cold, garnished with additional fresh dill if desired.