Wash the potatoes, put them into a pot, cover them with salt water and boil them until tender, which takes about 25 minutes. You can pierce the potatoes with a fork to check if they are soft in the middle. Then drain the water and let the potatoes cool down for a couple of minutes. Place the green peas into a pot with salt water and boil them until tender, which takes about 20 minutes. Peal the carrots, cut them into cubes and boil in salt water for 5 minutes.
While the vegetables are cooking prepare the mayonnaise as described in the recipe for prawn cocktail. Wash the parsley and chop it finely. Mix the mayonnaise with the curd and the chopped parsley. Once the vegetables are cooked, drain the water and place the peas and the carrots into a bowl. Peel the potatoes, cut them into thin slices and add them to the other vegetables. Pour the mayonnaise sauce over the vegetables, mix everything thoroughly and grate pepper according to your taste over the salad.