Start by peeling and chopping the potatoes into small cubes. Place them in a pot, cover with cold water, and bring to a boil. Cook until tender, about 15 minutes. Drain and let them cool.

While the potatoes are cooking, peel and chop the carrots. In a separate pot, boil them until tender, about 10-12 minutes. Drain and set aside.

In a medium saucepan, hard-boil the eggs. Once cooked, place them in cold water for a few minutes. Peel and chop them into small pieces.

In a large bowl, combine the cooled potatoes, carrots, chopped eggs, diced sausage or ham, dill pickles, and frozen peas.

In a separate bowl, mix the yogurt and mayo. Add salt and pepper to taste. Pour this dressing over the salad mixture and stir until everything is evenly coated.

Chill the salad in the fridge for at least an hour before serving to let the flavors meld together.