You wouldn’t think green apples would work in potato salad, but they add a freshness to the mayo-coated dish.
Top tips from me:
1) I boiled my potatoes and carrots at the same time, with pickle juice to avoid overcooking, and they came out perfectly soft. 2) Boil the eggs ahead of time then run under cold water and stick in the fridge to cool. 3) Olga suggested I spread out the potatoes and carrots on a baking sheet and stick in the fridge so they cool evenly and quickly. 4) It’s easy to halve this recipe, which is what I did. Just eyeball when mixing components in to make sure it’s the perfect blend. 5) Olga has switched to using defrosted frozen peas, but I stuck with canned.
Time:
This recipe also takes about an hour from start to finish, and when halved, it yielded about 2-3 servings.
Ingredients:
3 carrots, peeled, boiled and cubed — 2 large potatoes, peeled and cubed (cook in water and a bit of pickle juice) — 2 hardboiled eggs, chopped — 1 cup canned peas, drained — 2 large pickles, chopped — enough mayo to coat everything — salt and pepper
Did you make this recipe and have any suggestions? Make sure to leave a comment!
The Sunday Roast 
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