Olivier Salad Recipe (Russian Potato Salad)

Add the potatoes and the carrots to a large pot. Fill with cold water and bring to a boil over high heat. Cook until the potatoes and carrots are fork-tender, but not mushy, approximately 10-15 minutes depending on the size of your vegetables.
Remove the vegetables, then stir the peas into the pot and let them boil for 2 minutes. Strain them out and set them aside to cool.
Once cooled, peel the potatoes and the hard-boiled eggs, then cut the potatoes into 1-inch pieces, dice the carrots, and carefully dice the eggs.
In a large bowl, combine the mayonnaise, lemon juice, dill, and salt, then add the ham, dill pickles, and minced onion. Mix well to combine before gently stirring in the egg, carrots, and potatoes.
Season with additional salt and black pepper to taste. Garnish with fresh chopped dill, if desired.