For the dressing
Mix all of the dressing ingredients and set aside.
For the salad
In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. Remove carrots and potatoes from water, set aside to cool.
In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes.
In another small pot, add peas, cover will water and bring to a boil cook. Cook peas for 5-7 minutes. Drain and set aside.
Cube all of the ingredients. Combine everything, season with salt and pepper and mix. Add dressing and mix again. Refrigerate the salad for at least an hour before serving.
