- Cook the potatoes and carrots so they are not too soft.
- Dice the cooled potatoes and carrots, and apples and pickles into quarter-inch (6 mm) squares, and mix them gently in a salad bowl.
- Add in the peas and walnuts.
- Mix in mayonnaise and stir until evenly distributed.
To decorate, pour a quarter cup of mayonnaise on the top of