Potato Salad

This vibrant potato salad combines tender potatoes, sweet green peas, and crunchy pickles, all tossed in a zesty lemon-mayo dressing. Ideal for summer picnics or as a refreshing side at family gatherings.

• 1 kg potatoes
• 1 cup green peas
• 1 cup carrots
• 100 g pickles
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. 1

   Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes.

2. 2

   In the last 5 minutes of boiling, add the diced carrots and green peas to the pot.

3. 3

   Once cooked, drain the vegetables and let them cool for a few minutes.

4. 4

   In a large bowl, combine the cooled potatoes, carrots, peas, and chopped pickles.

5. 5

   In a separate bowl, mix the mayonnaise, lemon juice, salt, and black pepper until smooth.

6. 6

   Pour the mayonnaise dressing over the potato mixture and gently stir until everything is well coated.

7. 7

   Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.

8. 8

   Serve chilled as a side dish or light meal.