Boil the potatoes with their skins on. It will take about 40-60 minutes depending on their size. They are done when a toothpick easily slides through.

Peel the carrots and trim the ends, then boil them whole. They will need about 35 minutes to cook. They are ready when a fork can easily split them in half.

For the eggs, bring water to a boil, then reduce to medium heat and carefully lower the eggs in using a spoon. Boil for exactly 12 minutes from when the last egg is placed in. Transfer the eggs to ice water immediately to make peeling easier.

Once the potatoes are cooked and cooled, peel them and cut them into small cubes, about the size of a game dice.

Cut the carrots into smaller cubes, as they hold their shape better than the potatoes. Dice the eggs similarly, but chop the pickles finely since they have a stronger flavor and you don't want them to overpower the salad.

Peel and grate the apples instead of cubing them.

Drain and rinse the peas before adding them to the vegetables.

Mix in the mayonnaise, sour cream, salt, and pepper. Stir everything together until well combined. Taste and adjust the seasoning if needed.

Let the salad chill in the fridge for at least 4 hours before serving. Enjoy!