2 lbs Potatoes
1 lb. Carrots
1 (16 oz) can English Peas
Mayonnaise
Salt to taste

Optional:
Leaf Lettuce
Fresh Parsley
 

Peel and cube potatoes and carrots.  Cook separately in boiling water.  Watch closely to avoid overcooking.  Remove from burner while still somewhat firm.  Rinse immediately with cold water.

Allow to cool.  Add peas, mayonnaise and salt to taste.  Mix gently until well coated.  Refrigerate.  Serve cold.  Garnish with leaf lettuce and/or fresh parsley.