Place carrots, potatoes, and eggs into a large pot filled with cold water. Bring to a boil over medium-high heat, then reduce to medium and simmer. prep

Cook the eggs for 10 minutes, then transfer immediately to an ice bath to cool completely. prep

Simmer carrots for about 15 minutes and potatoes for 20–25 minutes, until easily pierced with a knife. Remove with tongs and set on a tray to cool. prep

While vegetables cook, dice sausage and pickles into uniform, small cubes. prep

Once cooled, peel and dice the eggs, potatoes, and carrots into uniform, pea-sized cubes for balanced texture. prep

Combine all diced ingredients, peas, scallions, and mayonnaise in a large mixing bowl. Gently fold with a spoon until evenly mixed. mix

Season lightly with kosher salt after tasting. Remember, sausage, pickles, and mayonnaise already contain salt. mix

Slice the reserved egg into thin rounds and arrange on top of the salad with extra scallions for garnish. finish

For make-ahead storage, keep vegetables, eggs, and meat separate from pickles and scallions in the fridge. Assemble just before serving for maximum freshness. finish