Prep time: 20 minutes

Cook time: 25-30 minutes

Rest time: 12 hours

Materials:

• 1 apple diced
• 3-4 Carrots cooked in the skin
• 1 onion diced
• 2 potatoes cooked in the skin
• Pickles 4-5 diced and drained
• 1 cup mayo
• 5-6 tbsp. mustard
• 1 can sweet peas rinsed and drained
• 6-8 eggs cooked, peeled and chopped
• Salt and pepper to taste

Process:

1. Cook the potatoes and carrots together in the skin.
2. Depending on the size of your veggies, cooking time may vary. You know the veggies are ready when you can easily pierce a fork into the veggies.
3. Drain, set aside and let cool.
4. Once cooled slightly remove the skins from both the potatoes and carrots. Cut each into small cubes and place into a large mixing bowl.
5. Add in the diced apple, onion, pickles, sweet peas and cooked eggs.
6. Mix well to combine trying not to mash the veggies too much.
7. In a separate mixing bowl combine the mayo, mustard, salt and pepper.
8. Pour the mixture into the veggies.
9. Mix well to combine. Cover and place in the fridge for several hours.
10. Plate, serve with a piece of toast (optional) and ENJOY!