Boil potatoes and carrots with skin on in a pot for about 30 minutes (depending on the thickness of the vegetables). Cook until soft, but be careful not to overcook them so they don’t turn to mush. Cool the vegetables and carefully peel.Hard boil the eggs. I add them into the pot of boiling vegetables in the last 8 minutes. Cool them down with cold water and peel.Dice the potatoes, carrots, eggs, pickles, cucumbers and ham into small 1/4 inch pieces. (keep everything the same size)Put all the eggs, ham and vegetables (except peas) into a large bowl. Add the dill and 1 cup of mayo, carefully mixing throughout. Taste. Add more mayo if needed. Salt and pepper to taste.Carefully add the peas and gently mix without crushing them. Refrigerate and enjoy!