INGREDIENTS

1200g salad potatoes, you can also use baby potatoes
2 cups green peas (frozen)
2 cup cubed carrots (fresh or frozen)
1 cup (200g tin, drained) sweet corn
6 tbs of mayonnaise or half of mayonnaise and half of natural yogurt
sea salt
rainbow peppercorns
6 hard boiled eggs (chopped finely) – optional
green olives – optional

METHOD

Boil potatoes in skins, then remove shin when still hot, under running cold water, rubbing potatoes with your hands.
Cut each one in few pieces. Let them cool down.
Peas cook with a little bit of water, drain if needed and leave them aside to cool down.
Repeat the same with carrots.

Combine potatoes, carrots, corn, peas, mayonnaise and optionally eggs together. Season salad with salt and freshly ground pepper.
Share salad to the plates, garnish with green olives.

Serve in room temperature or cooled down.

Serve 6 people.