Ingredients:
5 -6 medium white rose potatoes (fist-size, not russet) or 5 -6 medium red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes ( fist-size, not russet)
1 medium apples, peeled cored and finely diced ( I use Gala or Fuji)
1 cup carrots, cooked till tender but not mushy, diced into small cubes
1 cup frozen peas, lightly blanched and cooled
1 cup frozen corn kernels, defrosted
1 cup mayonnaise, to taste ( Best Foods or Hellman’s, that’s what they have in Brazil)
1/2 cup sliced pimento-stuffed green olives
salt and pepper, to taste ( sometimes, I use Lawry’s salt)
Directions:
Adjust the proportions as you like.
Toss to combine everything but mayonnaise.
Fold in mayonnaise and correct the seasonings.
Garnish with whole or sliced pimento-stuffed green olives.
(Prep time assumes you have already boiled and cooled the potatoes and other vegetables).
Servings: 10
Time preparation: 20 min.
Time total: 20 min.