Classic Creamy Olivier Salad

Put the Yukon potatoes, carrots, and eggs in a large pot with enough salted water to cover.

Bring the water to a soft boil and let it cook until all ingredients are fork tender. The carrots will take around 15 minutes, and the potatoes and eggs will need about 25 minutes.

Use tongs to remove the potatoes, carrots, and eggs from the boiling water and place them on a tray to cool.

Once they are cool enough to handle, peel the potatoes and carrots. Also, peel the hard-boiled eggs.

Dice all the cooked ingredients along with the pickles and canned ham into pea-sized pieces with a sharp knife. This uniform size is crucial for the texture and appearance of your salad.

In a large mixing bowl, combine the diced ingredients, chopped green scallions, diced ham, thawed peas, chopped fresh dill, mayonnaise and sour cream.

Gently fold all the ingredients together with a spatula. Make sure everything is well coated with the mayonnaise and sour cream.

Season the salad with salt to taste.

For maximum freshness, serve the salad immediately after mixing. However, if you wish to prepare the salad ahead of time, store the mixed vegetables, eggs, and ham separately from the pickles, dill, and green onions. Mix the salad only when ready to serve.