Prep time: 15-20 minutes

Cook time: 15-20 minutes depending on size of potato

Materials:

• 3 Russet potatoes
• 2 medium sized carrots
• 3 eggs
• 2 medium apples (gala or McIntosh work best) chopped into small cubes
• 1 small onion chopped
• 2 kosher pickles chopped into small cubes
• 1 can sweet peas, drained
• 1 cup mayonnaise
• 1/4 cup spicy brown mustard
• Salt and pepper to taste

Process:

1. In a larger sauce pan place your potatoes and carrots. Cover completely with water and cook for 15-20 minutes or until the potatoes are fork tender.
2. Once cooked drain and set aside to cool.
3. In a small sauce pan add in your eggs and cover completely with water.
4. Bring to a boil and then simmer for 10 minutes.
5. Remove from heat and run under cold water. Peal and set aside to cool.
6. Once cooled peel the potatoes and carrots (skins should just peel off). Chop into small cubes and place in a medium sized mixing bowl.
7. Chop the eggs and add them in as well as the chopped apples, onion and pickles.
8. Add in your rained peas and give the salad a rough toss.
9. In a small mixing bowl combine the mayonnaise, brown mustard and salt. Mix well and pour over the veggies.
10. Mix well and place in the refrigerator to cool.
11. Serve and ENJOY!