Rus Salatası

Boil the potatoes and carrots until tender, then peel and dice them.

In a bowl, combine the diced potatoes, carrots, green peas, and chopped pickles.

Add the mayonnaise, olive oil, salt, and black pepper to the mixture and stir well.

Chop the boiled eggs and fold them into the salad gently.

Transfer the salad to a serving dish and garnish with fresh dill.

Chill in the refrigerator for about 15 minutes before serving.