Cook the vegetables first, the potatoes, beets,carrots and peas but make sure to just cook until tender, you don't want to overcook any of them.
Once cool enough to handle, chop the potato, carrots and beets into bite size pieces.
All vegetables should be at room temperature when you start mixing them together.
Place vegetables, egg and pickle in a large bowl.
Sprinkle half the salt and half the dill on the vegetables.
Add some freshly ground pepper.
Add half the sour cream and stir carefully, taking care not to mash the vegetables.
Repeat with remaining salt, pepper, and sour cream.
Serve cold or at room temperature.