Peel the potatoes and boil in salted water until cooked through. Roughly chop and add to a large bowl. Boil the eggs for 9 minutes, drain, run under cold water for a few minutes then peel. Chop eggs and place in bowl with potatoes. Peel and cube the carrots, boil for a few minutes then add the peas and cook 1 minute more. Drain and add to the other veggies. Finely chop the pickles and add it to the bowl. Chop the ham and add that to the bowl also. Add 1/2 teaspoon of salt, a few cracks of pepper, mix and set aside.

Make the dressing by adding the mayo, mustard, lemon juice, capers, 1/4 teaspoon salt, few cracks of pepper to a bowl. Mix well and check for seasoning

Add the dressing to the veggies and mix well. Fold in the chopped herbs and enjoy. Salad will keep in the fridge for 3 days.