Cool down your potatoes (and other veggies if using boiled ones), peel and roughly dice them (can use dicer/cuber tool if you have one). If you use cooked carrots, beetroots do the same with them.
Rinse your can of peas or peas, carrot & corn mix and add to the big mixing bowl together with potatoes. If you have baby carrots in the can not the diced carrot chop or dice them first.
Dice your pickles and add to the rest of veggies. I highly recommend using hard vinegar/dill pickles and pick the smaller ones, they are usually tastier.
Finely chop chives, dill and other herbs if using, add to the veggie mixture.
If using ham or any other salad components chop/dice them and add to the bowl. Add a pinch of salt and a good grind of black pepper.
Prepare the dressing - in a small bowl mix your mayo, yoghurt, mustard, olive oil, pickling liquid/brine from the jar, good pinch of salt. Combine well, taste and adjust if needed - add more pickle liquid for sourness, more mustard for sharpness, salt & pepper etc. If you’d like to increase the volume of your dressing for the more moist salad add more mayo and olive oil.
Mix the dressing with the salad, add more black pepper to taste. Leave for a couple of hours in the fridge for flavours to combine.