Prepare the Ingredients:

Cook the Potatoes:

• Peel the potatoes and quarter the large ones, leaving small ones whole.
• Place them in a large pot, cover with water, and season with salt.
• Bring to a boil and cook until tender (test by pricking with a knife; if it slides in easily, they are done).
• Drain and let them cool until you can handle them comfortably.

Dice the Vegetables:

• While the potatoes cool, finely dice the gherkins and shallots into 0.25 cm cubes.
• Dice the carrots and cooked meat into 0.5 cm cubes.

Cook the Carrots and Peas:

• Bring a small pot of water to a boil.
• Add the diced carrot and cook for 30 seconds, then add the frozen peas and cook for another 15 seconds.
• Drain immediately and set aside in a bowl.

Make the Sauce:

Combine Ingredients:

• In a small bowl, mix the mayonnaise with the gherkin juice.
• Season generously with salt and pepper.

Assemble the Salad:

Cube the Potatoes:

• Once the potatoes are cool enough to handle, cut them into 1 cm cubes.

Mix Everything Together:

• In a large bowl, combine the potato cubes, diced gherkins, shallots, carrots, peas, and diced meat.
• Pour the mayonnaise sauce over the mixture and gently mix until everything is evenly coated.

Serve:

Garnish and Present:

• Transfer the salad to a serving dish.
• Garnish with slices of hard-boiled eggs, halved cherry tomatoes, chopped parsley, and extra gherkins if desired.
• Serve immediately while slightly warm, or refrigerate and serve cold (note: serving cold may reduce the intensity of flavors).