Anybody who knows me here knows I went through a rough patch recently: an addiction to mayonnaise. It was good (calamares bravas! yes! more!), bad (mayo-pepper-garbanzo-asparagus=not a good combo) and ugly (late night pizza a cuatro salsas).

But every cloud has a silver lining, and this one's is...potato salad! One night during The Mayonnaise Época, I had nothing in the fridge except some lonely radishes. Freezer check? Frozen peas. And there's always potatos....and so was born this delightful potato salad. Beautiful, with a bit of crunch from the radish and a bit of brightness in the peas. And a lot of mayonnaise.

potato salad with peas and radishes (ensalada rusa con guisantes y rábanos)

• 6 large potatos, cut into squares
• a cup of frozen peas, thawed
• 8 radishes, finely julienned
• 1 1/2 cups mayo (what can I say? that's how i like it. you can use less)
• fresh ground black pepper

Generously salt a pot of boiling water. This is important; this is where the potatoes get flavor. Cook until tender, about 7-10 minutes. Drain and put in a mixing bowl with the peas and radishes. Mix with mayo, crushing the potatoes a bit. Add pepper (and salt if necessary) to taste.