Instructions

1. 1

   Cook the vegetables: Boil potatoes and carrots in salted water until tender but firm, about 10–12 minutes. Add peas in the last 2 minutes of cooking. Drain and cool completely.

2. 2

   Prepare the protein: While vegetables cool, hard-boil eggs, peel, and chop. Dice chicken or ham if using.

3. 3

   Combine ingredients: In a large mixing bowl, add potatoes, carrots, peas, pickles, eggs, and protein. Gently fold together.

4. 4

   Dress the salad: Add mayonnaise and Dijon mustard. Stir gently until all ingredients are evenly coated. Season with salt and black pepper to taste.

5. 5

   Chill before serving: Cover and refrigerate for at least 1 hour to let flavors meld. Serve cold.