Simple, Easy and Quick Mayonnaise Salad

Directions

• Peel the carrots and cut them in half. 
  Then cut them into strips, chop into squares with neither too thick nor too thin squares and set aside.
• Cut each peeled potato into 3 parts and then into cubes. 
  Heat a pan with water and salt and when it boils add the carrots and potatoes.
• Mix well and let the potatoes and carrots cook until al dente. 
  Drain and wait for the vegetables to cool.
• Place the vegetables on a platter or refractory and add the drained peas and corn.
• Add the chopped olives, the chopped green smell and the olive oil to taste. 
  Add more salt if you like and mix well.
• Add the boiled and chopped eggs, the mayonnaise and stir until homogenized. 
  Leave it in the fridge for a couple of hours, and the mayonnaise salad is ready.