Rasols

Prepare the Vegetables

Cook Potatoes and Carrots

In a large pot, bring water to a boil. Add the diced potatoes and carrots. Cook until tender but still firm, about 10-12 minutes. Drain and let cool.

Prepare Other Ingredients

While the vegetables are cooling, dice the ham or chicken, and chop the pickles and onion.

Combine Ingredients

Mix Salad

In a large bowl, combine the cooled potatoes, carrots, cooked peas, diced ham or chicken, pickles, and onion.

Prepare Dressing

In a small bowl, mix the mayonnaise with Dijon mustard. Add salt and pepper to taste.

Combine Dressing and Salad

Gently fold the mayonnaise mixture into the vegetable and meat mixture until everything is well coated.

Serve

Garnish

Transfer the Rasols to a serving dish. Garnish with fresh dill if desired.

Chill and Enjoy

Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled.