Russian Potato Salad

• 1 1/2 pounds waxy potatoes
• 3 large carrots
• 1 cup frozen baby peas
• Kosher salt
• Freshly ground black pepper
• 1/3 cup mayonnaise
• 1/4 cup chopped dill pickles
• 1 tablespoon white vinegar
• 1/2 teaspoon sugar
• 3 hard-boiled eggs, sliced

1. Peel the potatoes and cut into 1-inch pieces.
2. Peel the carrots and cut into 1/2 inch pieces.
3. In a medium heavy pot cover the potatoes with salted water and bring to a boil.
4. Boil the potatoes 10 minutes then add the carrots.
5. Boil until the potatoes and carrots are tender, about 5 minutes more.
6. Stir in the peas and cook 1 minute.
7. Drain the vegetables in a colander.
8. In a large bowl, stir together the mayonnaise, pickles, vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper.
9. Toss the warm vegetables with the dressing and season with salt and pepper to taste.
10. Serve the potato salad topped with the sliced eggs.

potatoes, carrots, frozen baby peas, kosher salt, freshly ground black pepper, mayonnaise, dill pickles, white vinegar, sugar, eggs

Taken from www.foodandwine.com/recipes/russian-potato-salad (may not work)