This hearty scoop-salad is built on tender diced potatoes and carrots, cooked until just knife-soft, then tossed with sweet peas, crunchy dill pickles, sharp red onion, and briny capers for contrast in every bite. The dressing comes together fast with a whisk—mayonnaise, Dijon, and a splash of apple cider vinegar—creating a tangy, well-seasoned coating that clings to every piece. A long chill in the fridge is the real trick here, letting the flavors settle and deepen before you dig in. Finished with a scatter of fresh dill, it's a cool, creamy, texture-packed dish perfect for potlucks or make-ahead lunches. It's a reliable, satisfying option for a vegetarian table, no fuss required.
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Place the potatoes and carrots in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook until a paring knife slides into the thickest potato with no resistance, about 20–25 minutes. Drain in a colander and let cool until comfortable to handle.
While the vegetables cool, place the frozen peas in a medium pot with enough water to cover. Bring to a boil over medium-high heat and cook until just tender, about 2–3 minutes. Drain and rinse under cold water until fully cooled.
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