How to make
The potatoes and carrots are washed and boiled until they soften.
Once they cool down, peel and cut them into cubes. The eggs are boiled, peeled and also cut into cubes as well.
The pickles are strained from the pickle juice and cut into small pieces. The anned peas and corn are strained from the water.
Mix everything into a bowl and add the mayonnaise mixed with the heavy cream.
Season with mustard and as much black pepper and salt as you like. Leave the potato salad for 30 minutes in the refrigerator to cool.
