Ingredients

• 5 -6 medium white rose potatoes (fist-size, not russet) or 5 -6 medium red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes (fist-size, not russet)
• 1 cup frozen peas, lightly blanched and cooled
• 1 cup frozen corn kernels, defrosted
• 1 cup mayonnaise, to taste (Best Foods or Hellman's, that's what they have in Brazil)
• 1/2 cup sliced pimento-stuffed green olives
• salt and pepper, to taste (sometimes, I use Lawry's salt)
• 1 cup carrot, cooked till tender but not mushy, diced into small cubes
• 1 medium apple, peeled cored and finely diced (I use Gala or Fuji)