Ingredients
Method
- In a large pot of boiling water, cook the potatoes and carrots until tender, about 10 minutes. Drain and let cool slightly.
- In a medium bowl, combine the potatoes, carrots, cucumber, peas, onion, and dill.
- In a small bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill for later.
Notes
- For a creamier salad, use full-fat mayonnaise. For a lighter version, use Greek yogurt or light mayonnaise.
- If you don't have ham or chicken, you can use another type of cooked meat, such as turkey or beef.
- You can also add other vegetables to your salad, such as cucumber, celery, or bell pepper.
- To make your salad ahead of time, simply assemble the salad and then refrigerate it for up to 24 hours.
- For a more flavorful salad, add 1/4 teaspoon of garlic powder or a minced garlic clove to the dressing.
- If you don't have dill, you can use another fresh herb, such as parsley or chives.
- To make the salad ahead of time, assemble the salad without the dressing and refrigerate for up to 2 days. When ready to serve, add the dressing and toss to combine.