Step 1. Cook the potatoes.
Place the potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat to medium and simmer for about 25 minutes, or until the potatoes are fork-tender. Drain and allow to cool slightly before peeling.
Step 2. Cook the eggs and carrots.
In a saucepan, cover the eggs with water and bring to a boil. Once boiling, cook for 3 minutes, then remove from heat and let the eggs sit in the hot water for 15 minutes. Drain, cool under cold water, and peel. In a separate pot, boil the carrots until tender but not mushy, then let cool.
Step 3. Prepare the vegetables and eggs.
Peel and cube the potatoes. Dice the carrots into small bite-sized pieces. Chop the onion and dill pickles. Peel and chop the eggs into chunks. Place everything into a large mixing bowl along with the drained peas.
Step 4. Dress the salad.
Add the mayonnaise and mustard to the bowl. Mix gently to combine, making sure all ingredients are coated evenly. Taste and season with salt and pepper as needed.
Step 5. Chill and serve.
Cover the bowl and refrigerate the salad for at least 1 hour before serving to let the flavors meld. Serve cold as a side dish for picnics, barbecues, or holiday gatherings.
For extra freshness, stir in chopped dill or parsley before serving. If you prefer a creamier potato salad, increase the mayonnaise to about ½ cup and reduce the mustard slightly. This salad can also be made a day in advance, allowing the flavors to deepen as it chills overnight.
