ENSALADILLA RUSA

4 large red potatoes, boiled, peeled, and cubed
1/4 cup cooked carrots, diced
1/2 cup frozen peas, cooked and drained
2 tablespoons olive oil
1 tablespoon vinegar
1/2 teaspoon sugar
2/3 cup mayonnaise
1 clove garlic, minced
salt and pepper to taste

Mix the potatoes, carrots, and peas in a medium bowl.

Whisk together the oil, vinegar, sugar, salt, and pepper and pour over vegetable mixture, mixing gently. Refrigerate for at least two hours or overnight.

AT LEAST ONE HOUR BEFORE SERVING:
Mix the mayonnaise and garlic together and then fold in the vegetable mixture.

Refrigerate for at least one hour before serving.