1-Start by boiling your potatoes and carrots together in one pot for about 30 minutes until they’re just right not too soft. Once they’re done, cool them off and get ready to dice everything up for that creamy texture we all love. For more ideas on handling veggies, check out our make-ahead mashed potato casserole recipe for tips on prepping potatoes ahead of time.

2-Next, handle the eggs by placing them in salted cold water, bringing it to a boil, then letting them sit covered for 15 minutes before cooling. This ensures they peel easily and mix in smoothly. After everything cools, peel the potatoes and carrots try making a lengthwise slit in the carrots to help with that. Then, dice the ham, potatoes, carrots, pickles, and eggs into small, pea-sized pieces for even bites.

3-In a large bowl, combine the diced items with green onion, dill, and mayonnaise, mixing well to blend the flavors. Add salt and pepper to taste, and gently fold in the peas at the end to keep them from getting squished. Finally, adjust any amounts like onions or mayo based on what you prefer, and let it chill for the best results. This method works great for busy parents, and you can adapt it for dietary tweaks as you go.