Categories: Sides

Ingredients

• 2 russet potatoes
• 2 carrots
• 3/4 cup frozen peas
• 2 hard-boiled eggs, chopped
• 1/4 cup mayo
• 1 tbsp. olive oil
• 1 tbsp. white wine vinegar
• 1 tsp Dijon
• Salt and pepper

Directions

1. Peel and cube potatoes and carrots; boil in salted water until tender, 8 minutes, adding peas during the last minute. Drain and cool.

2. Toss with eggs, mayo, olive oil, vinegar, Dijon, salt and pepper.

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