Put the potatoes and carrot in a large saucepan, add cold water to cover by about an inch. Bring to a boil, then lower the heat, and simmer until veggies are fork-tender, about 15-20 minutes. Drain the water and allow the vegetables to cool to room temperature.
Meanwhile, bring a small saucepan filled with water to a boil. Add the peas and bring to a second boil. Lower the heat to medium-low and cook for 4 minutes. Drain and rinse well under cold water.
Peel the carrots. Now chop potatoes, carrots, pickles, and eggs into equal size dice. Pea size would be just perfect.
In a large mixing bowl, combine the chopped veggies, peas, and eggs. Add mayo, sour cream, and herbs. Mix well — season to taste with salt and pepper. Serve on a large platter garnished with more fresh herbs and sliced egg.