Cook potatoes with the skin, peel and cook carrots, hard boiled egg (cook all separately). Leave sour cream at room temperature. Cut walnuts roughly.
2
When cooked drain vegetables. When cooled down cut all vegetables, pickles, eggs into cubes and place in bigger bowl together with walnuts, and green peas, put salt and pepper and mix well.
3
Mix mayonnaise, sour cream and mustard and add to the bowl together with lemon juice. Garnish as you like. Leave it in the fridge to cool down.