3 carrots
1 medium sized can of peas
light mayo
salt and pepper
2 hard boiled eggs (optional)
Cook peeled potatoes and carrots until tender, but still firm. Cut potatoes into large cubes, carrots into small ones. In a large bowl mix potatoes, carrots and peas. Stir in 1/2 cup of mayo, more if necessary, and toss well. Season with salt and pepper. Serve in a salad bowl, cold. You may decorate with slices of the hard boiled eggs.
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