Boil the potatoes and carrots (30 minutes).

Add the potatoes and carrots to a pot, and add 1 tsp of salt and cold water until the veggies are covered with water and the water line is about 1 inch (2.5 cm) over the veggies.

Put the pot on the stove over high heat until the water starts boiling (about 10 minutes). Turn the heat down to medium so the water is now gently boiling, and simmer for about 20 minutes until the veggies are tender when pierced with a knife or fork. The total time depends on the size of the veggies.

Once the potatoes and carrots are tender, remove them from the water and set them aside to cool.

Boil the eggs (10 minutes).

First, put the eggs in a pot and add 2 tbsp of table salt and cover the eggs with cold water. Put the pot with the eggs and water on the stove over medium-high heat, and bring to a boil.

Once the water is boiling, turn the heat to medium and let them simmer for 5 minutes. After 5 minutes, turn the heat off, cover the pot with a lid, and set aside the pot for another 5 minutes.

Afterward, drain the water and transfer the eggs to a bowl with cold or ice water until they’re cold enough to peel.

Peel the ingredients (5-10 minutes). Once all three ingredients have cooled down, peel the potatoes, carrots, and eggs. It will take about 5 minutes if the ingredients have cooled down properly.

Dice all the ingredients (potatoes, carrots, eggs, dill pickles, and ham or cooked meat of choice). It should take around 2-3 minutes if using a vegetable chopper/dicer or about 10-20 minutes if dicing with a knife.

Add all the diced ingredients to a large bowl or dish and add the peas, mayo, salt, and pepper. Mix everything. Taste and add any additional salt and pepper to taste.