cook the eggs
Pour 1 liter (4 cups) water into a saucepan, place over high heat and bring to a boil. Using a spoon, dip each egg three times into the boiling water for about 2 seconds to prevent the egg from cracking. Reduce the heat and cook the eggs at medium for 10 - 12 minutes. Drain the eggs and cool them under cold running water. Finely dice the pickles.TipTry to dice all the vegetables as evenly as possible. Feel free to use a mandoline slicer.
cook the vegetables
Pour 2 liters (8 cups) of water into a pot. Place over high heat and bring to a boil. Peel the potatoes and carrots and dice into 0.5 cm (1/8-inch) cubes. Add to the boiling water and cook for 12-15 minutes or until the veggies are cooked but not overcooked. Add frozen peas to the veggies the last 2 minutes of cooking. Drain the vegetables and cool them under cold running water.
In a small bowl, stir to combine the dressing ingredients: mayo, sour cream, dill, dijon mustard, and lemon juice. Season with salt and pepper to taste.
stir to combine and serve
In a large bowl, combine all the ingredients for the salad. Add the dressing and stir to combine gently using a spatula. Keep chilled until serving.