Ingredients

The following ingredients have 7 Servings
  • 1 lb Potatoes ((450g))
  • 2 Carrots (, medium (170g))
  • 4 Medium Eggs
  • 2 tsp Salt (+ extra to taste)
  • 1 Onion (, medium (150g))
  • 5 ounces Canned Peas ((140g))
  • 5 ounces Dill Pickles (/ Gherkins (150g))
  • 5 ounces Ham ((140g))
  • ½ cup Mayonnaise ((100g))
  • ¼ cup Sour Cream ((110g))
  • Black Pepper (to taste)

Instruction

  • Wash the potatoes, carrots and eggs. Peel the potatoes and carrots and place them in a pot. Add the eggs and pour in water (just enough to cover all the ingredients). Add 2 teaspoons of salt and cover with a lid.
  • Bring the water to a boil, reduce the heat to low and simmer (lid on) for 10 minutes. Take out the eggs and place them into a bowl. Pour cold water over and set them aside.
  • Let the potatoes and carrots cook (covered) until they are done, but don’t over-cook the potatoes. When done, drain the water and let the veggies cool down completely before chopping them into tiny cubes/pieces.