Potato  Salad

How to Make

– Two potatoes washed and cleaned – Two carrots washed and cleaned – three eggs – Two large pickles chopped finely – One small onion chopped finely

– 1 cup of frozen peas defrosted – 2 heaping tablespoons mayonnaise – 1 tablespoon grainy mustard – 2 teaspoons French white wine vinegar – Two cloves of garlic

In a large pot, place carrots and potatoes with plenty of water. Bring to a boil, and cook potatoes and carrots until easily pierced with a fork, about 30 minutes.

Cook three hard boiled eggs. Peel potatoes, carrots and eggs (I use the back of a sharp paring knife to peel the potatoes and carrots). Chop finely.

Combine in a large bowl with onions, pickles, peas and dressing ingredients. Mix until well combined (eggs will break a little, and that's OK – they will help flavour the sauce)

Taste and correct seasonings. Let sit In the fridge for at least a couple of hours, preferably overnight.

Serve with a little bit of fresh dill on the side.