Blanch the potatoes by boiling them about 7-10 minutes (until just tender, but don't overcook them so they fall apart) and immediately rinse with cold water or plunge into a pot of cold water after straining. Allow them to cool.
Meanwhile, prepare the additional vegetables as listed above. Most of these vegetables are diced. For the carrots, grate them with a cheese grater or food processor, and then roughly chop into smaller pieces.
Chop the fresh dill and parsley, and set aside.
Once the potatoes have cooled to at least room temperature, combine all of vegetables and herbs in a large mixing bowl. Add the mayonnaise and mix well to coat everything lightly with mayo.
Add salt and pepper to taste (I start with approximately 2-3 tsp salt, and several good shakes of pepper)
Serve immediately, or store in the fridge for up to 5 days.
