- 11 oz. potatoes
- 7 oz. carrots
- 7 oz. canned peas
- 1 cup cream
- 1 cup mayonnaise
- 1 stalk celery, chopped
- 1/4 cup canned pimento, chopped
- 1 tsp. mustard
- 3 Tbsp. jalapeño juice
- Salt to taste
- 6 olives
Wash, peel and cut the carrots and potatoes into small dice, place them in a saucepan, cover with water and cook.
When they are fork tender, remove them from the heat and drain.
In a large bowl combine the carrots and potatoes with the remainder of the ingredients except the olives. Mix well and adjust seasonings.
Serve at room temperature and garnish each serving with an olive.