👨‍🍳 조리법

1. 1

   Prepare the potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a rolling boil over high heat. Reduce heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender but not mushy. Drain well and let them cool completely in the colander.

   ⏱️ 25 minutes
2. 2

   Cook the eggs: While the potatoes are cooking or cooling, place the eggs in a separate saucepan and cover with cold water by about an inch. Bring to a boil over high heat. Once boiling, immediately remove from heat, cover the pot, and let the eggs sit for 10-12 minutes. Drain the hot water and run cold water over the eggs to stop the cooking and make them easier to peel. Peel the eggs and chop them into small pieces.

   ⏱️ 12 minutes
3. 3

   Assemble the salad: In a large mixing bowl, combine the cooled, cubed potatoes, chopped hard-boiled eggs, and thawed peas. Add the mayonnaise, salt, and pepper. Gently fold everything together until the ingredients are evenly coated with mayonnaise. Be careful not to overmix, as this can break down the potatoes.

4. 4

   Chill and serve: Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This salad is best served chilled.

   ⏱️ 30 minutes (minimum chilling time)