Russian Potato Salad

• 4 eggs  
• 4 medium potatoes, boiled 
• 3 medium carrots, boiled
• 1 Tbsp salt
• ½ Tbsp white vinegar (keeps potatoes from falling apart)
• 100 grams dill pickles
• 4-5 green onions
• 1 can peas, drained
• 1 teaspoon fresh dill, chopped
• 1/2-1 cup mayo (depending on how creamy you like the salad)
• Salt and pepper to taste

GEHE Bamboo Salad Bowl with Servers Set - Large 9.8 inches mixing bowls Solid Bamboo Salad Wooden Bowl with Bamboo Lid Spoon for Fruits,Salads and Decoration

1. Hard boil the eggs. Cool in ice bath. Cut into small cubes. Set aside.
2. Cut the potatoes and carrots into small uniform cubes. Place them in a large pot and fill with water. Add salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.
3. Cut the pickles into small cubes, chop the green onions, and drain the peas. 
4. In a large bowl, combine eggs, potatoes, carrots, pickles, green onions, and peas.
5. Add mayo and dill, season with salt and pepper, and mix gently until well combined. 

Tip: I prepare the eggs and potatoes before Shabbat and store, covered, in the refridgerator. Then on Saturday morning I put together this salad, which we enjoy for Shabbat lunch.