• Wash the potatoes, carrots and eggs. Peel the potatoes and carrots and place them in a pot. Add the eggs and pour in water (just enough to cover all the ingredients). Add 2 teaspoons of salt and cover with a lid.
• Bring the water to a boil, reduce the heat to low and simmer (lid on) for 10 minutes. Take out the eggs and place them into a bowl. Pour cold water over and set them aside.
• Let the potatoes and carrots cook (covered) until they are done, but don’t over-cook the potatoes. When done, drain the water and let the veggies cool down completely before chopping them into tiny cubes/pieces.

Meanwhile:

• Finely chop the onion, drain the peas. Drain and slice the dill pickles (gherkins) into small pieces. Dice the ham. Peel the eggs and cut them into small pieces as well. Transfer everything into a large bowl, together with diced carrots. Give everything a good mix.
• At last add the potatoes, a little salt and a generous amount of black pepper. Combine the mayonnaise with sour cream and stir this into the salad until well combined. Give it a taste. Add more seasoning if needed.
• Refrigerate for several hours before serving (for best results overnight)!