Place the potatoes with skins in a saucepan and top with cold water. It should more than cover the potatoes as you will need some extra water in there to add the carrots in.Start cooking the potatoes on a medium to high heat. Add the whole carrots in 5 minutes into the cooking time. Cook altogether for 20 minutes or until you can put a knife or a skewer through one of the potatoes easily. You don’t want them too soft though as you will be cutting them into cubes.Once the potatoes and carrots have finished cooking, rinse under cold water to stop the cooking process and so you don’t burn yourself when you are cutting the vegetables.Peel the potatoes and cut into small cubes. This should make around 2 cups. Place in a bowl.Peel the carrots if they have a thick skin and cut them into cubes. They should also make around 2 cups. Add to the bowl.Add Mahram Green peas to the bowl.Set aside until the ingredients have completely cooled. You can place in it in the fridge to speed up the process.Chop the gherkins into small squares and add to the bowl. Add the salt and mix well.Mix the B+ mayonnaise through the vegetables.Sprinkle with dill (optional if you have any left over).Serve cold.