2 cans LeSueur Early Peas
2 cans white potatoes
1 onion
2 boiled eggs
Mayonnaise
Lemon juice
Sugar

1. Drain peas and potatoes.

2. Dice potatoes into large bowl.

3. Mix drained peas into bowl with potatoes.

4. Chop onion into bowl with potatoes and peas. (Size onion according to personal taste; Vidalias are wonderful when in season.)

5. Peel and dice hard boiled eggs into mixture.

6. Add mayonnaise to mix ingredients (like potato salad).

7. Use lemon juice and sugar for flavor. Start with 1 capful of bottled lemon juice and 1 teaspoon sugar. Add to taste.

8. Refrigerate to chill. Serves 4 to 8 people.