Brazilian Potato Salad Aka - cooking recipe

Ingredients

5 -6 medium white rose potatoes (fist-size, not russet) or 5 -6 medium red potatoes, boiled in their jackets, cooled, peeled and nicely diced in 1/2 inch cubes (fist-size, not russet)
1 medium apple, peeled cored and finely diced (I use Gala or Fuji)
1 cup carrot, cooked till tender but not mushy, diced into small cubes
1 cup frozen peas, lightly blanched and cooled
1 cup frozen corn kernels, defrosted
1 cup mayonnaise, to taste (Best Foods or Hellman's, that's what they have in Brazil)
1/2 cup sliced pimento-stuffed green olives
salt and pepper, to taste (sometimes, I use Lawry's salt)

Preparation

Adjust the proportions as you like.
Toss to combine everything but mayonnaise.
Fold in mayonnaise and correct the seasonings.
Garnish with whole or sliced pimento-stuffed green olives.
(Prep time assumes you have already boiled and cooled the potatoes and other vegetables).