INGREDIENTS
5 large baking potatoes
8 large eggs
6 carrots, boiled
1 can peas, drained
1/2 cup chopped onion
1 1/2 cup chopped dill pickles
2 to 3 tablespoons of mayonnaise
1 tablespoons of mustard
kosher salt and black pepper to taste
DIRECTIONS
Step 1. Boil potatoes in large pot for about 25 minutes until cooked.
Step 2. Boil eggs for 3 minutes. Leave in water for 15 minutes then peel. Boil the carrots.
Step 3. Peel and cube potatoes, cut up onion, peel and cut up eggs, cut carrots into small pieces, chop the pickles and place in large mixing bowl. Add the can of peas. Measure out mayonnaise and mustard; mix it in. Add salt and pepper to taste. Refrigerate and serve cold.
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