Cook potatoes and carrots in salted water until tender, do not peel.
Cool completely, then peel and cut the carrots into smaller cubes and potato into larger cubes.
Cut the pickles into smaller cubes and finely chop the chives.
Mix all the dressing ingredients, taste and adjust. Make sure to salt properly, potatoes require quiet a bit of salt.
Combine everything gently and adjust seasoning once again.
Serve cold or room temperature with soft or hard boiled eggs on top.
Notes
Make sure to cook the veggies with their skin on, this will help them keep their shape while cooking and prevent them from mushing later on.
Let the veggies cool completely, this will also help keep their shape and prevent you from making a really seasoned mushed potatoes :)
Make sure to use pickles that YOU really love, since we use both the pickles AND the pickle juice, their flavor will make all the difference in the salad.