👨‍🍳 Instructions

1. 1

   Prepare the vegetables and eggs for cooking. Place the peeled potatoes and carrots in a medium saucepan. Cover with cold water, add a generous pinch of salt, and bring to a rolling boil over high heat. Reduce heat to medium and simmer until tender when pierced with a fork, about 15-20 minutes. While the vegetables cook, place the eggs in a separate small saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 9-10 minutes for hard-boiled eggs. Drain the hot water and immediately plunge the eggs into ice-cold water to stop the cooking and make them easier to peel. Once the potatoes and carrots are tender, drain them well and let them cool completely. Once cooled, peel the hard-boiled eggs.

   ⏱️ 30 minutes
2. 2

   Dice the cooked ingredients. Once all cooked ingredients (potatoes, carrots, and eggs) are completely cool, dice them into small, uniform cubes, approximately 0.5 cm (1/4 inch). Aim for consistency in size for the best texture and appearance. If using frozen peas, cook them according to package directions (usually a brief boil or microwave) until tender but still bright green. Drain them well. If using fresh peas, blanch them in boiling salted water for 1-2 minutes until tender and bright green, then drain.

   ⏱️ 20 minutes
3. 3

   Combine and season. In a large mixing bowl, gently combine the diced potatoes, carrots, and eggs with the cooked peas. Add the mayonnaise, salt, and freshly ground black pepper. Gently fold everything together until all ingredients are evenly coated with mayonnaise. Be careful not to overmix, as this can mash the vegetables.

   ⏱️ 10 minutes
4. 4

   Chill and serve. Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. Serve cold as a side dish.

   ⏱️ 1 hour (minimum chilling time)