Step 1

Cook the vegetables first, the potatoes, beets,carrots and peas but make sure to just cook until tender, you don't want to overcook any of them.

Step 2

Once cool enough to handle, chop the potato, carrots and beets into bite size pieces.

Step 3

All vegetables should be at room temperature when you start mixing them together.

Step 4

Place vegetables, egg and pickle in a large bowl.

Step 5

Sprinkle half the salt and half the dill on the vegetables.

Step 6

Add some freshly ground pepper.

Step 7

Add half the sour cream and stir carefully, taking care not to mash the vegetables.

Step 8

Repeat with remaining salt, pepper, and sour cream.

Step 9

Serve cold or at room temperature.