A creamy, homestyle potato salad with tender potatoes, soft vegetables, and a lightly tangy mayonnaise dressing. Fresh, generous, and easygoing at the table, it keeps every cube intact beneath a creamy coating that invites another spoonful.
Start heating the water while you peel the potato and carrot. Cut the potato into medium cubes and the carrot slightly smaller so they become tender at roughly the same time without the potato falling apart.
Once the water boils, add part of the salt and the potato. Cook for 5 minutes, add the carrot, and 4 minutes later add the peas. Cook for another 3 minutes, until a knife slides through the potato while the cubes still keep defined edges, and the carrot and peas are tender. Drain immediately and spread the vegetables out so the strong steam can escape.
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While the vegetables cool, mix the mayonnaise, lime juice, pepper, and the remaining salt until smooth. Let the vegetables cool for about 8 to 10 minutes, until they no longer give off visible steam; this keeps the mayonnaise dressing creamy and clean.
Fold the warm vegetables into the dressing with broad strokes, mixing only until every piece is coated without breaking up the potato. Serve cool or at room temperature: it should be creamy, even, and still full of intact cubes. And that's it! If the potato holds its shape and the mayonnaise just coats it, it came out exactly right. ✨
