Serves 8 to 10
โข 3 large, white-skinned potatoes
โข 1 cup cooked peas
โข 1 cup cooked diced carrots
โข ยฝ cup cooked, chopped pimiento peppers
โข ยฝ cup minced onion
โข ยผ cup olive oil
โข ยผ cup wine vinegar
โข 1ยฝ teaspoons . salt
โข pepper to taste
โข mayonnaise to taste
โข garnish
โข parsley sprigs
โข carrot slices
โข slivers of pepper
โข chopped hard-boiled egg, etc.
1. Boil the potatoes in their skins until tender. When they are cool, peel them and cut them into very small dice, about ยผ inch.
2. Put the diced potatoes in a large bowl. Add a generous cupful of cooked fresh peas, a generous cupful of cooked diced carrots, the pimiento pepper, and the onions.
3. Toss all the ingredients together thoroughly with the oil, vinegar, salt, and pepper. Taste and correct seasoning.
4. Add a few spoons of mayonnaise, according to taste, and toss again until everything is very well combined.
5. Mound the salad carefully on an oval platter and shape it with the side of a knife until it is smooth and even. Spread mayonnaise over the salad until it has a smooth, even coating over the entire surface. Then decorate it with various garnishes, making pretty patterns, and chill before serving.
