3 pounds Yukon gold potatoes (you can use other potatoes, but I like these best) boiled, peeled, and cut into small cubes (you can cook the carrots and potatoes together)
1/2 pound carrots, boiled, peeled, and cut into small cubes
4 large hard-boiled eggs, cooled, peeled, and cubed
1 can green peas, rinsed and drained
4-5 sour kosher dill pickles (this is important, as while regular kosher dill pickles will work, they are not the same intensity as the sour ones, which are saltier and brinier – as opposed to more vinegary)
1 cup finely diced bologna (about 1/4 pound), or shredded chicken, or diced ham (or purely optional)
1/3 – 1/2 cup mayonnaise (or half mayo, half sour cream)
3 teaspoons chopped dill (optional)
Salt, to taste
1. In a large bowl, combine together the potatoes, the carrots, eggs, peas, pickled and bologna, if using, being careful not to mash the ingredients.
2. Add the mayonnaise (or the mayo-sour cream mixture) and the dill, if using, and toss with the salad ingredients until well incorporated. Taste and add salt, if necessary – the deli pickles are pretty salty, so taste before adding salt to the salad. Refrigerate until ready to serve. Salad should keep 3-4 days.