Boil potatoes and carrots in their skins until tender.

Allow potatoes and carrots to cool completely.

Peel the cooled potatoes and carrots.

Boil eggs until hard-boiled.

Boil the meat until cooked through.

Chop potatoes into 1/2-inch squares.

Chop carrots into 1/2-inch squares.

Chop eggs into 1/2-inch squares.

Chop the boiled meat into 1/2-inch squares.

Chop dill pickles into 1/2-inch squares.

Combine chopped potatoes, carrots, eggs, meat, and dill pickles in a large bowl.

Add green peas and salt to taste.

Mix the ingredients thoroughly.

Stir in mayonnaise to the portion of salad you intend to eat immediately.

For a richer flavor, mix mayonnaise with an equal part of sour cream before adding to the salad.

Mix the salad gently and refrigerate for at least 30 minutes before serving.