Ingredients
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1 pound chicken ham
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3 medium-sized potatoes
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4 medium-sized carrots
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15 ounces of peas, drained
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5 hard-boiled eggs
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5 pickles (medium to large)
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1/3 cup chopped green onions
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1/4 cup chopped dill
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3/4 cup mayonnaise (adjust to preference)
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Salt and pepper (season to taste)
Instructions
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Wash and boil potatoes and carrots in salted water until tender (20–30 minutes). Cool, peel, and dice them.
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Hard-boil eggs in a separate pot (about 10 minutes). Cool, peel, and chop.
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Dice chicken ham into small, bite-sized cubes.
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Chop pickles, green onions, and dill finely.
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In a large bowl, combine potatoes, carrots, eggs, chicken ham, peas, pickles, green onions, and dill.
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Add mayonnaise and gently fold everything until well mixed. Season with salt and pepper.
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Cover and refrigerate for at least 1 hour before serving.
Notes
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Adjust mayonnaise to your desired creaminess.
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For a vegetarian version, skip the chicken ham and add extra eggs or chickpeas.
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Use fresh or frozen peas if preferred; just cook or thaw before mixing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes