Place peeled and cut potatoes and carrots into a medium pot of water, covering the vegetables and boil for 12-15 minutes, till a sharp knife easily pierces the potatoes. Be careful not to overcook, you don't want the potatoes to fall apart.

While the vegetables are cooking, start hard boiling your eggs and chopping the rest of the ingredients if you haven't yet.

After the potatoes and carrots are done, immediately drain them into a colander and rinse them with the coldest water until it's well cooled to stop the cooking.

In a large mixing bowl start adding your ham, pickles, peas and eggs. Once the potatoes and carrots are cool and well drained you may add them to the large mixing bowl as well.

In a small bowl add your mayonnaise, chopped dill, salt and pepper and stir till well combined.

Scrape every bit of your mayonnaise mixture into your large mixing bowl and gently stir all of the ingredients just until well combined.

Chill the potato salad in the refrigerator for at least 1 hour and then enjoy!

To refresh the salad before serving I like to drizzle a little olive oil on the salad and stir. It just livens it up and refreshes the salad. Also check to make sure it's salted enough and adjust if need be.