6 red potatoes, about 2 lbs., unpeeled
3 carrots, about 1/2 lb.
2 c. frozen peas, thawed
1/2 c. chopped green onions
3 hard cooked eggs, chopped
1/2 c. each mayonnaise & sour cream
1/2 tsp. each salt & pepper

If potatoes are large, cut in half. In large saucepan cover potatoes in cold water and heat to a boil. Cook until tender, about 20 to 25 minutes. Drain, run under cold water to stop cooking; cool.

Peel and trim ends from carrots; cut into 1/4" rounds. Cook in boiling water 7 to 10 minutes. Drain and run under cold water to stop cooking.

Cut potatoes into 1" cubes. Put in a large bowl, add carrots, peas, green onions, eggs, mayonnaise, sour cream, salt and pepper. Gently toss, cover and refrigerate several hours or overnight.