Peel and cut the potato and the carrots in small pieces.

Steam the potatoes, sprinkled with a pinch of salt, for 12-14 minutes, until fork tender. Steam the carrots, sprinkled with a pinch of salt, for 5-7 minutes, until fork tender.

Steam the peas as well, sprinkled with a pinch of salt, around 3 minutes.

Dice the pepper and steam it too, about 4 minutes.

Thinly slice the pickles and finely chop chives and parsley.

Put all the veggies in a bowl, add olive oil, a pinch of salt and pepper, and mix well.

Add mayo to your taste (2 tablespoons are enough for me, but the classic recipe calls for double). Sprinkle with chives and parsley, mix and serve immediately. Or refrigerate up to one day.