Step 1

Place eggs in a pot of cold water. Bring to boil and cook for 10 minutes. Remove the eggs from the water and let them fully cool off before peeling.

Step 2

Place whole, unpeeled potatoes, and carrots in a pot of water. Add a teaspoon of salt and bring to boil. Cook until vegetables are fork tender for about 20-25 minutes. Remove from water and let cool off fully before peeling.

Step 3

Peel and chop the pickles (peeling is optional; I feel like they taste better in this salad without tough skin).

Step 4

Chop the onions.

Step 5

Strain and rinse canned peas.

Step 6

Peel and chop into cubes eggs, potatoes, and carrots (if using, cube your ham too).

Step 7

Place all the ingredients into a large bowl and mix all together.

Step 8

In a small bowl combine mayonnaise with mustard and pepper. Add it into the salad ingredients and mix all together.