Ingredients
-
2 medium waxy potatoes
-
3 carrots, trimmed
-
1/4 cup sweet onion, chopped
-
1 cucumber, seeded, diced
-
1 large deli style pickle, diced
-
1/2 cup frozen peas, thawed (or canned, drained peas)
-
2 hard-boiled eggs, peeled, diced
-
4 sprigs fresh dill, chopped (or 1 tsp. dried)
-
6 sprigs parsley, chopped
-
1/2 cup mayonnaise
-
2 tablespoons white wine vinegar
-
salt
-
pepper
Instructions
- Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
- Move vegetables as done to a plate and let cool completely.
- Discard cooking water.
- Peel the potato and carrots and cut each into 1/4" dice.
- Transfer vegetables to a large bowl.
- Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
- Season to taste with salt and pepper.
- Cover and refrigerate until well chilled.
- Adjust seasonings.
- Transfer to a serving dish. Enjoy!