Place the unpeeled potatoes and carrots in a large pot and cover with water, bringing it to a boil over high heat. Reduce the heat to medium and cook for about 20 minutes, or until the vegetables are tender when pierced with a fork but not falling apart.

While the vegetables are cooking, place the eggs in a separate small pot covered with water and boil for 10 minutes to hard-boil them. Once cooked, transfer the eggs immediately to an ice water bath to cool completely.

Drain the potatoes and carrots and let them cool until they are safe to handle, then peel off the skins using a small knife. Peel the cooled eggs as well.

Dice the peeled potatoes, carrots, and eggs into small, uniform cubes roughly the size of a pea. This ensures every bite has a perfect mix of ingredients.

In a large mixing bowl, combine the diced potatoes, carrots, eggs, ham, and pickles. Add the thawed peas and chopped green onions to the mixture.

Add the mayonnaise, salt, and black pepper to the bowl, folding everything together gently until all ingredients are evenly coated with the dressing.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled as a delicious side dish or appetizer.