Russian Olivye Salad (Salat Olivye)

Boil the potatoes, carrots, and eggs. Fill a large pot with water, bring it to a boil over high heat, then reduce the heat to medium and add the potatoes, carrots, and salt. Fill a separate small pot with water, add the eggs and place over medium heat and allow to come to a boil. Boil the veggies and eggs for about 10 minutes. Once the veggies are fork-tender, turn off the heat and remove them from the pot. Once the eggs are done, turn off the heat, and transfer them to a bowl or pot with cold water.
Allow the vegetables and eggs to cool down to room temperature before cutting them into cubes.
Assemble the salad. Cut the potatoes, carrots, eggs, sausage, pickles, and onion into cubes, then add them to a large bowl and give it a gentle mix. Add the peas and mayo, salt, pepper, and dill (if using). You might not need more salt if you added lots when boiling the veggies. Be gentle when mixing to avoid crushing the veggies.