Pasta salad

First, we wash the potatoes and carrots and boil them until they are not crushed when mixed with other salad ingredients. It is better for carrots and potatoes to be slightly toothed and not to be completely crushed. After boiling, finely chop the carrots and potatoes and pour into a large bowl. Pour the pasta into a saucepan and pour enough water over them so that if we stir, the pasta is floating in the water and less than half a spoon of liquid oil (so that the pasta does not stick to each other) and a little salt. And put on heat to cook. After cooking, pour in the drain to completely remove the excess water. We can chop the ham and pickles into square cubes on the kitchen board while the pasta is cooking, and add the ingredients together when we drain the pasta. Add canned peas with dried dill. Pour all the sauce ingredients into a small bowl and stir well to mix. Then pour the pasta on the salad ingredients and turn the ingredients well until it is smooth and the sauce goes into the salad (be careful not to mix the ingredients in a hurry because the ingredients may be crushed or mashed, so slowly add the salad we mix). Finally, pour the pasta salad in the desired dish and decorate with corn, pickles and tomatoes, cover it with cellophane and put it in the refrigerator to form well, and after 1 to 2 hours, it is ready to serve.