Long Forgotten but Very Tasty Salad (No Mayonnaise)

Boil the eggs and carrots until cooked; let them cool.

Clean and cube the mushrooms, then sauté them in butter until soft. Let cool.

In a large bowl, combine boiled eggs, sautéed mushrooms, pickled cucumbers, and boiled carrots.

Add olive oil, sour cream, and chopped fresh dill.

Season with salt to taste.

Mix gently until all ingredients are well combined.

Chill in the refrigerator for at least 30 minutes before serving.

Serving and Storage Tips