Wash the potatoes, cook for about 25 minutes in boiling salted water until tender. Rinse under cold water and allow to cool.
Boil the eggs in boiling water for about 10 minutes, then rinse with cold water and allow to cool. Defrost the peas. Wash the spring onions and cut into rings.
Peel the potatoes and carrots. Dice both together with Kühne Pickled Gherkins and eggs. Mix everything with peas and spring onions and stir in Kühne Remoulade Sauce with Herbs. Season salad with salt and pepper to taste.