Potato Salad

This creamy potato salad, enriched with vibrant carrots, peas, and hard-boiled eggs, is a classic summer side dish. Perfect for picnics or barbecues, it brings a comforting touch to any gathering.

• 1 kg potatoes
• 3 medium carrots
• 4 large eggs
• 1 cup peas
• 1 cup mayonnaise
• 1 tbsp mustard
• to taste g salt
• to taste g black pepper

Method

1. 1

   Wash and peel the potatoes, then cut them into small cubes.

2. 2

   Place the diced potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes.

3. 3

   While the potatoes cook, peel and dice the carrots, then boil them in a separate pot for about 10 minutes until tender.

4. 4

   Once the potatoes and carrots are cooked, drain them and let cool for a few minutes.

5. 5

   In a large bowl, combine the cooled potatoes, carrots, peas, and diced eggs.

6. 6

   In a small bowl, mix the mayonnaise, mustard, salt, and black pepper. Adjust seasoning to taste.

7. 7

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

8. 8

   Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld.