Active Time
30 MIN
Total Time
45 MIN
Yield
Serves : 4 to 6
© Ian Knauer

How to Make It

Step 1    

Peel the potatoes and cut into 1-inch pieces. Peel the carrots and cut into 1/2 inch pieces.

Step 2    

In a medium heavy pot cover the potatoes with salted water and bring to a boil. Boil the potatoes 10 minutes then add the carrots. Boil until the potatoes and carrots are tender, about 5 minutes more. Stir in the peas and cook 1 minute. Drain the vegetables in a colander.

Step 3    

In a large bowl, stir together the mayonnaise, pickles, vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the warm vegetables with the dressing and season with salt and pepper to taste. Serve the potato salad topped with the sliced eggs.

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