Colombian Style Potato Salad with Green Beans and Peas

Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender when pierced with a fork, about 20-25 minutes.

While potatoes are boiling, steam or boil the green beans until tender-crisp, about 5-7 minutes. Add the frozen peas during the last 2 minutes of cooking time. Drain well and set aside to cool.

Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces.

In a large mixing bowl, combine the cooked potatoes, green beans, peas, chopped onion, and hard-boiled eggs.

In a separate small bowl, whisk together the mayonnaise, mustard, lime juice, salt, and pepper.

Pour the mayonnaise dressing over the potato mixture and gently toss to coat evenly. Be careful not to overmix and mash the potatoes.

Stir in the chopped cilantro.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The salad is best served chilled.

Taste and adjust seasoning as needed before serving.