country of origin: Argentina

2 cups boiled potatoes, diced
1/2 cup cooked peas
1/2 cup cooked carrots, diced

Mayonnaise Salt to taste if needed
Variations: 1 can tuna, 4 hard boiled eggs,
garnish with Spanish olives Cook the potatoes however you like but I prefer to keep them whole with the skins on while boiling. Then when cooled, peel and dice them. In a large bowl, add potatoes, carrots, and peas. Gently fold in mayonnaise spoonful by spoonful, so as not to break up the potatoes, until the vegetables are lightly coated or whatever consistency you prefer. Don’t go overboard since some cringe when they see too much mayonnaise. You can always place extra mayonnaise on the table at serving time for those who like their salads heavy. This basic recipe has variations with additional ingredients, according to family traditions and tastes, just as you might have Grandma’s original recipe for potato salad.