Instructions:

• Boil the potatoes, carrots, and peas until tender. Let them cool, then dice the potatoes and carrots.
• In a large mixing bowl, combine the diced vegetables, peas, ham, and pickles.
• In a separate bowl, whisk together cream cheese and mayonnaise until smooth and creamy.
• Pour the cream cheese mixture over the vegetables and mix until everything is well-coated.
• Season with salt and black pepper to taste.
• Refrigerate the salad for at least 30 minutes to let the flavors meld.
• Garnish with fresh dill before serving.