6 potatoes, peeled
1 carrot, or more to taste
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
1/2 cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste (optional)
1/2 cup mayonnaise, or to taste
- Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.