To prepare the Olivier salad, start by washing the vegetables and peel and cut the potatoes and carrots into slices and then into small cubes.
Then in a large pot cook in steam the vegetables: first the potatoes for 7-10 minutes, then the carrots for 5-7 minutes and finally the peas for 10 minutes, also remember to cover the pot with a lid during cooking.
When the vegetables are ready, let them cool and set them aside and when they are warm, place them in a large bowl, with salt and pepper.
Season with olive oil and vinegar and allow them to cool completely. When they are cool, pour the mayonnaise and stir with a spoon to mix all the ingredients well. Place the salad in small bowls and place them in the refrigerator for at least an hour, to cool and serve the Olivier salad when it is cool.