Serving suggestion. Nutrition is approximate.
Equipment
- Two saucepans
- knife
- board and large bowl.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use fully cooked chicken instead of ham in the same weight.
Make it work
- Dry, cold ingredients are the key to a salad that holds its shape.
Prep 30 min · Cook 30 min · Waiting 120 min
Serves 6 / Prep 30 min / Cook 30 min / Cool 1 h / Chill 1 h. Times are estimates; chilling and resting are included in total time.
Ingredients
- 450 g / 15.9 oz Waxy potatoes, unpeeled
- 200 g / 7.0 oz Carrots, unpeeled
- 3 (about 150 g / 5.3 oz without shells) Large eggs
- 250 g / 8.8 oz Fully cooked lean ham, ready to eat
- 150 g / 5.3 oz Dill pickles, drained
- 160 g / 5.6 oz Canned peas, drained
- 100 g / 3.5 oz Mayonnaise, commercially prepared
- 40 g / 1.4 oz Sour cream, 20% fat
- 5 g / 0.2 oz Fresh dill, chopped
- 1/4 tsp, if needed / about 1.5 g Fine salt
- 1/4 tsp / about 0.5 g Black pepper
Step-by-step method
- Cook firm vegetables
Cover potatoes and carrots with cold water in a saucepan. Bring to a simmer and cook 20-30 minutes until a knife enters easily but the vegetables hold together. Lift each out when ready; carrots may finish earlier. - Cook and cool eggs
Simmer eggs separately for 10-11 minutes, then cool in ice water. Drain vegetables, cool briefly, peel and refrigerate in a shallow container. All cooked components must be cold before mayonnaise is added; chill within 2 hours. - Cut even dice
Cut cooled potatoes, carrots, eggs, ham and pickles into 6 mm / 1/4 inch dice. Use separate clean boards for ready-to-eat foods and avoid pressing soft potatoes into mash. Drain peas and pickles well. - Make the dressing
Mix mayonnaise, sour cream and pepper in a large bowl. Taste a pickle and a piece of ham before adding salt. These ingredients vary substantially in seasoning, so the listed salt is only a starting allowance. - Fold gently
Add diced ingredients, peas and dill. Fold with a broad spoon until coated, lifting from the bottom instead of stirring forcefully. The dressing should bind the salad rather than collect as a puddle. - Chill and serve
Cover and chill for 1 hour, then stir once gently and taste. Serve in a chilled bowl. For a long gathering, set out a small portion and replenish from the refrigerator rather than leaving the whole batch warm.
Cook’s notes
Dry, cold ingredients are the key to a salad that holds its shape.
Storage & reheating
- Keep at 4 C / 40 F or colder and use within 2 days. Do not freeze.
Allergens
egg, milk. Check labels on packaged ingredients and any substitutes.
Approximate nutrition
Per serving: 309 kcal · Protein 15 g · Carbohydrates 20 g · Fat 19 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
