This salad is a Ukrainian staple to any big dinner table. It requires a lot of chopping, but this will keep well for a good 3-4 days in the fridge, which allows for tasty, filling snacks and it fits great in tupperware. My favorite leftover dish from any party.
½ c frozen or fresh peas
4 medium dill pickles
150 g ham or bologna in one thick slice
2 heaping tbsp mayo
1 medium onion
Start out by putting potatoes and carrots in a pot and covering with cold water. Bring to a boil and simmer until the potatoes can be easily pricked with a fork, approximately 20 mins. Meanwhile in a smaller pot, cover the eggs with cold water and bring to a boil. You want to make sure these are hardboiled, which takes 9 mins in boiling water. Once the eggs are ready to come off, eliminate the hot water and cover them with cold to create a shock effect. The potatoes and carrots may be drained and set aside to cool.
While those are cooling, the chopping can begin. Chop the pickles, onion, apple, and ham placing everything in a large mixing bowl. Add the peas and start chopping the eggs, which should be easily taken out of the shell by now. Peel and chop the potatoes and carrots and add the mayo. Now everything may be tossed together. If you like you may add some salt and pepper although I recommend tasting first as the ham, pickles and mayo are giving the salad a fare share of seasoning. A little pepper is a nice touch if you like food with a little kick. Refrigerate up to 4 days. About 6 servings or more if served as a side dish.