Ingrédients (6 portions)

• Potatoes 4 medium
• Carrots 3 medium
• Salt 1 tablespoon
• White Wine Vinegar 1/2 tablespoon
• Eggs 4
• Sausages 7 ounces
• Dill Pickles 4 ounces
• Peas 1 can
• Onions 4 small
• Mayonnaise 1 cup

Préparation

1. 1
   Dice potatoes and carrots into small cubes, then cook in salted water until tender.
2. 2
   Drain and let cool completely.
3. 3
   Hard-boil the eggs and dice them.
4. 4
   Dice the sausage, dill pickles, and onions into small pieces.
5. 5
   Combine all ingredients with mayonnaise, peas, and fresh dill (if using).
6. 6
   Refrigerate for at least 3 hours, ideally overnight, to allow flavors to meld.