Upgraded Potato Salad Draft

How I make it

1. Fill a large pot with water and bring to a boil.

2. Add the potatoes and cook for about 15 minutes, until tender but not falling apart.

3. Lift them out with a slotted spoon and set aside to cool. Keep the pot on the heat.

4. Blanch the frozen peas in the pot for about 1 minute and drain.

5. Once the potatoes have cooled, cut them into quarters and transfer to a large bowl.

6. Add the remaining ingredients and fold together very gently.

7. Serve at room temperature.

What I've learned

• I don't cut the potatoes while they're still warm, or they fall apart and lose their shape.
• When I take it on a picnic, I chill it for about an hour before leaving and keep it in a cooler until about 10 minutes before serving.