Cooking Instructions

1. 01

   Place the potatoes in a pot of salted water and bring to a gentle boil. Cook for 18 to 25 minutes, until fork-tender but still firm enough to dice. In a separate pot, boil the 2 carrots for approximately 12 to 18 minutes, until tender without becoming mushy. Drain and let both cool completely.

2. 02

   Place the eggs in a saucepan and cover with cold water. Bring to a boil, reduce the heat, and simmer for 10 to 11 minutes. Transfer immediately to ice water, cool completely, then peel.

3. 03

   Cook the frozen green peas in boiling water for 2 to 3 minutes, until tender and bright green. Drain thoroughly and let cool. Reserve 1/2 cup of peas for decorating the base of the finished salad cake.

4. 04

   Peel the cooled potatoes and dice them into small, even cubes, approximately 1/4 inch. Dice the cooked carrots, hard-boiled eggs, and ham into similar-sized pieces. Finely chop the pickles and pat them dry to remove excess moisture.

5. 05

   Combine the diced potatoes, carrots, eggs, ham, pickles, and 1 cup of peas in a large mixing bowl. Toss gently to distribute the ingredients without crushing the potatoes.

6. 06

   In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and black pepper until smooth. Add the dressing to the vegetable mixture and fold gently until evenly coated. The salad should be creamy but firm enough to hold its shape.

7. 07

   Place an 8-inch cake ring or springform ring on a large, flat serving plate. Line the inside edge with parchment paper or food-safe acetate. Spoon the salad mixture into the ring, pressing gently to eliminate air pockets. Smooth the top with a spatula.

8. 08

   Cover and refrigerate the molded salad for at least 1 hour, allowing it to become firm. Carefully lift away the ring and remove the lining to reveal a neat, round salad cake.

9. 09

   Using a vegetable peeler or mandoline, shave the remaining 3 carrots into long, thin ribbons. Briefly blanch the ribbons in hot water for 30 to 60 seconds, just until flexible. Cool in ice water and pat thoroughly dry. Roll the ribbons into tight spirals, adding overlapping layers to create rose-shaped decorations.

10. 10

    Cut part of the cucumber into thin circular slices. Use a vegetable peeler to make long cucumber ribbons from the remaining cucumber. Gently roll some ribbons into decorative curls and pat away excess moisture.

11. 11

    Arrange the cucumber slices across the surface of the salad cake, overlapping them slightly to create a decorative pattern. Position the carrot roses in small clusters around the top. Add cucumber curls between the roses and tuck fresh dill sprigs into the open spaces.

12. 12

    Carefully arrange the reserved green peas around the bottom edge of the salad cake, creating a neat decorative border. Refrigerate until ready to serve. Slice with a sharp knife, wiping the blade between cuts for clean portions, and serve chilled.