Potato Salad (Olivier Salad)

Begin by peeling and cutting the potatoes and carrots into small, uniform cubes. This ensures even cooking and a pleasant texture throughout the salad. Transfer the diced potatoes and carrots to a large pot, then fill with enough water to cover them fully. Add a tablespoon of salt and half a tablespoon of white wine vinegar to the pot; the vinegar helps maintain the vegetables' firm texture and imparts subtle acidity. Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium and allow the potatoes and carrots to cook until tender yet firm, approximately 15 minutes. Avoid overcooking to prevent mushy pieces. Drain thoroughly and set aside to cool to room temperature. While the vegetables cool, dice the sausages and pickles into small cubes, and finely chop the green onions. Peel and cube the hard-boiled eggs as well. For a burst of fresh flavor, finely chop the dill if using fresh. In a large mixing bowl, combine the cooled potatoes and carrots with the sausage, pickles, green onions, peas, and chopped dill. Gently fold in one cup of mayonnaise, stirring until all ingredients are evenly coated. Season with salt and pepper to taste. For best results, cover the bowl with plastic wrap and refrigerate the salad for at least one hour. Chilling allows the flavors to meld beautifully, resulting in a more harmonious and refreshing dish upon serving. Tip: For a smoother texture, gently toss the salad to avoid breaking the diced potatoes. Additionally, chilling overnight enhances the flavors even further. This salad can be made a day ahead, making it convenient for busy cooks.