Description
This is a recipe my mom and grandmother use every time there’s a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Ingredients
- 6 potatoes, peeled
- 1 carrot, or more to taste
- 4 eggs
- 6 large pickles, cut into cubes
- 1 (15 ounce) can peas, drained
- ½ cup cubed fully cooked ham, or to taste
- 1 tablespoon chopped fresh parsley, or to taste (Optional)
- ½ cup mayonnaise, or to taste
Instructions
- Bring a large pot of water to a boil. Add potatoes and carrot and return to a boil. Add whole eggs and cook until potatoes are tender
- 20 to 30 minutes. Drain and slightly cool mixture.
- Chop potatoes and carrot. Peel and chop eggs.
- Mix potatoes
- carrot
- eggs
- pickles
- peas
- ham
- and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 10