Cook the carrots and potatoes in a pan of
boiling salted water for 4 mins, then throw
in the peas and cook for 4 mins more until
all the vegetables are tender. Drain, cool for
a few mins, then tip into a bowl with the
cornichons, mayonnaise and parsley, if using.
Mix well and season to taste. Delicious with
leftover roast beef or lamb, wedges of pork
pie or cold sliced ham or chicken.