Russian Style Salad(Salat Olivier) - cooking recipe

Ingredients

2 medium waxy potatoes
3 carrots, trimmed
1/4 cup sweet onion, chopped
1 cucumber, seeded, diced
1 large deli style pickle, diced
1/2 cup frozen peas, thawed (or canned, drained peas)
2 hard-boiled eggs, peeled, diced
4 sprigs fresh dill, chopped (or 1 tsp. dried)
6 sprigs parsley, chopped
1/2 cup mayonnaise
2 tablespoons white wine vinegar
salt
pepper

Preparation

Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
Move vegetables as done to a plate and let cool completely.
Discard cooking water.
Peel the potato and carrots and cut each into 1/4\" dice.
Transfer vegetables to a large bowl.
Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
Season to taste with salt and pepper.
Cover and refrigerate until well chilled.
Adjust seasonings.
Transfer to a serving dish. Enjoy!