Step 1

In the same pot, boil whole unpeeled potatoes and carrots for about 30 minutes, or until knife pierces them smoothly. Don't let them get too soft.

Step 2

In a separate pot put eggs in salted cold water. Bring to a boil, turn it off and leave it on the same burner with the lid on for 15 minutes. Cool them down in cold water.

Step 3

Remove the vegetables and eggs from boiling water and allow them to cool to room temperature prior to chopping.

Step 4

Skin the boiled potatoes and carrots with a small knife. It's easier to skin the carrots if you make a slit down the length of the carrot and skin in a circle around the carrot.

Step 5

Chop ham, potatoes, carrots, pickles and eggs into equal size dice (pea size).

Step 6

Mix together potatoes, carrots, pickles, eggs, green onion, dill and mayo. Add more mayo, Salt and pepper to taste.

Step 7

Fold in the peas last so they aren't crushed. If you prefer more onion, pickles, or anything else; add more. Its easy to modify this recipe!