There are many potato salad recipes out there, but none compares with my Mother-in-Law, Sally’s, version. There’s just something about the combination of sweet peas and carrots that balances the potatoes very well. She was a wonderful cook and infused everything she made with lots of love, and you could really taste it. She taught me to cook when I was just a teenager and could barely boil water to make tea, for which I am eternally grateful.
2 or 3 lbs small red potatoes, skins left on if desired. (I was planning on leaving the skins on but then realized they were a bit green underneath so I peeled them)
salt and pepper to taste
drizzle of olive oil
3/4 cup frozen peas
3 thin carrots, diced
3 stalks celery, diced
3 green onions, finely diced
3 pickles, diced
3 hard boiled eggs, diced
3/4 cup mayonnaise
1 Tablespoon dijon mustard
Quarter the peeled or unpeeled small red potatoes and place into a 2 quart glass casserole Cover and microwave on high for 5-10 minutes until potatoes are easily pierced.
Meanwhile dice the carrots, celery, green onions and pickles.
When potatoes are done, put them in a large mixing bowl, sprinkle them with 1/2 teaspoon of kosher salt and several grinds of freshly ground black pepper. Drizzle with olive oil.
Place the diced carrots into the same casserole dish and microwave for just 2 minutes, to blanch them. They should be crisp-tender.
Add the frozen peas to the potatoes in the mixing bowl, then all the other vegetables and eggs. Mix to combine.
Add in the mayonnaise and mustard, folding in gently. Taste and adjust salt and pepper seasoning.
Pour into a serving dish and refrigerate until cold. Keep refrigerated at all times until ready to serve.