Franciasaláta

Boil potatoes and carrots until tender but not falling apart, then cool completely.

Dice the cooked vegetables, pickles, apple, and eggs into small even pieces.

Whisk mayonnaise, sour cream, mustard, salt, and pepper into a smooth dressing.

Fold the dressing through the diced vegetables and peas without crushing them.

Chill before serving so the salad firms up and the flavors settle.