1. Prepare the Vegetables

• Cook Potatoes and Carrots:
  • Steaming Method: Peel the carrots but leave the potatoes unpeeled. Prick the potatoes with a fork. Steam the potatoes for 30 minutes, then add the peeled carrots and steam for an additional 10-15 minutes, or until both are firm but tender when poked.
  • Boiling Method: Alternatively, you can boil the potatoes and carrots together until tender.
• Cook the Peas: Follow the package directions for cooking the frozen peas. Once cooked, set them aside to cool.

2. Cool and Dice

• Cool Vegetables: Allow the potatoes and carrots to cool until they can be handled easily.
• Peel Potatoes: Peel the potatoes by gently scraping off the thin layer of skin with your fingers or the back of a knife.
• Dice Vegetables: Dice the potatoes and carrots into 1/2-inch cubes. Place them into a medium serving bowl.
• Dice Eggs: Peel and dice the hardboiled eggs. Add them to the bowl.
• Chop Pickles: Finely chop the dill pickles. Add to the bowl along with the cooled peas.
• Add Ham (Optional): If using, dice the smoked ham and add to the bowl.

3. Mix and Chill

• Combine Ingredients: Gently mix all the ingredients together.
• Add Mayonnaise: Stir in 1 cup of mayonnaise to start with, adding more as needed to bind the salad together.
• Chill: Cover the salad and chill for at least one hour or overnight to allow the flavors to meld.

4. Garnish and Serve

• Garnish: Before serving, garnish the salad with finely chopped dill.