• 6potatoes, peeled
  • 1carrot, or more to taste
  • 4eggs
  • 6 large pickles, cut into cubes
  • 1 (15 ounce) can peas, drained
  • ½ cup cubed fully cooked ham, or to taste
  • 1 tablespoon chopped fresh parsley, or to taste(Optional)
  • ½ cup mayonnaise, or to taste
  • Directions

  • Step 1

    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.


  • Step 2

    Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

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