French salad (Francuska salata)

Procedure

Cook separately peas, corn, and carrot. Leave to cool.

Cook potatoes in skin. Once done drain and peel while warm. Leave to cool completely.

Cut pickles, cooked carrots, and apples into small pea-sized pieces. Cut potato into pieces about twice that size.

Combine all veggies with mayonnaise, sour cream, mustard, salt, and pepper. Fold gently and thoroughly to completely combine. After a few minutes of folding test for salt, add if needed, and fold more.

Leave overnight in fridge before serving.

Ingredients

450 g	Peas	1 bag
340 g	Corn	1 bag
1 kg	Potato	2 lb
6	Carrots
350 ml	Pickles	8 small
2	Green apples (small)	(optional and controversial)
700 ml	Mayonnaise	1 jar
400 g	Sour cream
90 g	Mustard	4 tbsp
	Salt	1½ tsp
	Black pepper	¼ tsp