Boil potatoes with skin on for 20 minutes.

Add unpeeled carrots and cook for another 10 minutes, until tender.

Boil eggs until hard-cooked, submerge in cold water, and peel.

Peel potatoes and carrots.

Dice potatoes, carrots, eggs, and pickles into 1/2 inch cubes.

Put diced ingredients into a large bowl along with peas and mayonnaise.

Mix carefully to avoid mushing peas.

Taste and add salt if needed.

Serve as-is or garnished with chopped parsley.

To make Russian mayo, blend regular mayonnaise, sugar, white vinegar, salt, and hot mustard.

Dress the salad when ready to serve.