Potato and Carrot Salad
1.5 cups boiled potatoes, in small cubes
1.5 cups boiled carrots, in small cubes
1 cup boiled, or canned, peas, well drained
2 tablespoons of mayonnaise
Place vegetables in a deep serving plate, and mix with mayonnaise.
Add a few drops of additional vinegar, or lemon juice, and a pinch of chopped parsley.
Serve warm or cold.
Flavors of Fiesta
by University of Illinois Extension
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