The Modern Nonna

5 NOTE: the boiled carrots should have a bite to them (not mushy). Feel free to use chicken or any other protein instead of the ham. 
0 In a pot on the stove, boil the unpeeled potatoes and peeled carrots until fork tender. In a separate pot, boil the eggs. The eggs and carrots took about 10 minutes to cook from the boiling point and the potatoes took 20 minutes. 
1 Once the veggies are boiled and fork tender, let them cool. I like to add my boiled eggs to an ice bath so that they are easy to peel. Peel the eggs and chop them finely. 
2 Peel the potatoes, place each one vertically and cut into 4-5 round pieces, take each piece and make lengthwise cuts, rotate it and dice into tiny cubes. The smaller the cubes are, the better. Do this for each potato until they are all cubed.  You can use a serrated knife if it's easier to cut with. 
3 Dice the boiled carrots into equal size pieces and add them to a bowl along with the diced boiled eggs and potatoes. Add the peas, finely diced pickles, and finely diced ham. Add the mayo before serving the salad and mix. Taste and adjust for salt and pepper. 
4 You can refrigerate this salad for 3-5 days and add more mayo if it becomes dry. Enjoy!