Step 1: Prepare the Ingredients

• Boil the vegetables: Start by boiling the potatoes, carrots, and eggs. It’s important to cook them until they are tender but still firm, so they hold their shape in the salad. Once boiled, allow them to cool and then peel.
• Chop the ingredients: Dice the boiled potatoes, carrots, and ham into small, uniform cubes. Chop the boiled eggs into small pieces, and finely dice the pickled cucumbers and salad onion.

Step 2: Combine the Ingredients

In a large mixing bowl, combine the chopped ham, boiled potatoes, carrots, eggs, salad onion, and pickled cucumbers. Gently mix the ingredients together to evenly distribute them.

Step 3: Add the Mayonnaise

• Dressing: Add 2-3 tablespoons of mayonnaise to the salad. Mix well until all the ingredients are coated evenly with the creamy dressing. You can adjust the amount of mayonnaise based on your taste preferences.
• Seasoning: Season the salad with salt and freshly ground black pepper to taste. Keep in mind that the pickled cucumbers and ham might already add some saltiness, so taste the salad before adding too much salt.

Step 4: Garnish and Serve

• Peas for garnish: For an extra touch of flavor and decoration, sprinkle canned peas on top of the salad before serving. You can also mix some peas into the salad if you prefer.
• Chill before serving: For the best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This also helps the salad to firm up and be easier to serve.