1

Boil the unpeeled potatoes until tender.

2

In another pot, boil the carrots until ready.

3

Peel the boiled potatoes and chop them in small pieces. Chop the boiled carrot.

4

Chop the pickled cucumbers and bell peppers.

5

Place chopped veggies, corn and peas in a large bowl and set aside.

6

Place 1/3 of a boiled peeled potato in another jar - you'll be using it to make the mayo. Mash the one third of the potato. Place it in a bowl and add olive oil, mustard, 3 tbsp lemon juice and 3 tbsp water. Mix ingredients very well. (skip this if you use mayonnaise).

7

Add the mayonnaise made in the steps above over the veggies in the bowl and mix well. Add salt and pepper to taste.

8

Garnish with low fat mayo (optional) and decorate as you please.

9

*I used an egg to decorate but you can use pickles or bell pepper if you're vegan. The recipe is egg-free.