Mum's potato salad with pimento and peas

1) Boil the potatoes in salted water for 12 minutes, until fork tender. Drain and return the potatoes to the hot pan to dry them. Sprinkle with vinegar, transfer to a bowl and allow to cool.

2) When the potatoes have cooled, add the pimento peppers and peas to the bowl. Using a hand-held grater, grate the small white onion over the potatoes – the onion juice is what makes this salad so good. Add 75g of mayonnaise dressing to the bowl, or to your liking, to bind.

3) Season the potato salad with salt and pepper, to taste. Serve immediately or transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.