Step 1: Cook the vegetables—potatoes, carrots, and eggs—in another pot.

Rinse potatoes and carrots, place them in a pot, and cover with water. Bring to a boil and cook on medium-low until tender. Test with a fork or knife. Remove from water and allow to completely cool.

Place eggs in a pot, cover with water, bring to a boil, and boil on medium for 8 minutes. Remove the hot water from the pot and add cold water to cool the eggs.

Step 2: Once the potatoes, carrots and eggs are cooled, peel off the skin and shell.

Step 3: Take all the vegetables - potatoes, carrots, eggs, pickles and slice thinly in one direction to prepare them for the dicer.

Step 4: Using the vegetable chopper, start chopping the vegetables. I placed 2-3 slices at a time on the chopper plate and pressed down firmly. Repeat until all ingredients are chopped. I tried to dice the salami through the vegetable chopper, but that didn't go so well, so I cubed it by hand. If you are using ham, the vegetable chopper may work great for that type of meat. 

Step 5: Place all chopped vegetables and diced meat in a bowl, add dill, salt, and mayonnaise, and mix. Add salt to taste. If you like your potato salad super creamy, add more mayonnaise.