Potato and Carrot Salad

Ingredients:

• 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

1. Place vegetables in a deep serving plate, and mix with mayonnaise.
2. Add a few drops of additional vinegar, or lemon juice, and a pinch of chopped parsley.
3. Serve warm or cold.

From Flavors of Fiesta by University of Illinois Extension