My Sister's Famous Potato Salad

1. Peel all the vegetables and wash them.
2. Dice potatoes and carrots into roughly 1/2" (1cm) cubes.
3. Rinse the diced potatoes and carrots in cold water.
4. Cover the potatoes and carrots with cold water.
5. Add 5 eggs to the potatoes and carrots, and boil potatoes for about 15 minutes or until the potatoes can be pierced somewhat easily with a fork or toothpick. Start checking the potatoes after they've been boiling for 10 minutes, because you don't want them to be too cooked, because they will become mashed potatoes.
6. Once cooked, strain the hot water out and rinse with cold water 2 or 3 times to stop the cooking. Strain the water out well and set aside.
7. Take out the eggs from the potatoes and leave them in cold water.
8. While potatoes are cooking, defrost frozen corn and peas. If you are using canned corn and peas, then drain the water out.
9. Boil the ham for 5 minute,s then dice it the same size as the potatoes.
10. Dice the baby dills.
11. Peel the eggs and dice them the same size as the potatoes and the carrots.
12. Add ham, eggs, corn, peas, and dill to the potatoes and carrots.
13. Add mayonnaise, salt, dill juice, and pepper into the potato mix and mix well.

Note: You might have to mix everything in a bigger bowl or pot. This makes a big batch that will feed 10 to 15 people. If you don't want to take that much then cut all ingredients in half. The leftovers are still good the next day, too.

Goes with pretty much anything.