Follow these steps for perfect results
yellow potatoes
cut into large chunks
carrots
peeled
eggs
hard boiled, chopped (1 yolk reserved)
kosher dill pickles
small
smoked ham
cubed
red onion
diced
mayonnaise
lowfat
white wine vinegar
sweet peas
drained
kosher salt
to taste
Boil potatoes, carrots, and eggs in a large pot of salted water until tender.
Remove carrots and eggs when cooked through (eggs ~12 minutes).
Cool the cooked eggs and potatoes.
Peel the skin off the potatoes, if not done already.
Cut potatoes into roughly 1/2" pieces.
Cut carrots and pickles into 1/4" pieces.
In a large bowl, combine potatoes, carrots, pickles, cubed ham, diced red onion, chopped eggs (reserving one yolk), and 2 tablespoons of peas.
Gently mix the salad.
Add mayonnaise, vinegar, and salt and mix gently.
Carefully stir in the drained sweet peas, ensuring not to mush them.
Taste and adjust salt if needed.
Decorate the top with the reserved chopped egg yolk and the rest of the peas.
Serve chilled or at room temperature, avoiding prolonged exposure in hot weather.
Expert advice for the best results
Adjust the amount of mayonnaise to your liking.
For a richer flavor, use full-fat mayonnaise.
Add a dash of Dijon mustard for extra tang.
Make sure to cool the boiled ingredients before mixing to prevent the mayonnaise from separating.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl garnished with reserved egg yolk and peas.
Serve chilled as a side dish.
Serve with grilled meats or fish.
Serve as part of a buffet.
The acidity complements the creamy salad.
A light, crisp beer will not overpower the flavors.
Discover the story behind this recipe
A traditional celebratory dish often served during holidays.
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