Spanish Style Potato Salad
In a large pot starting with cold lightly salted water, bring potatoes to boiling. Reduce to simmer and cook potatoes 4 to 5 minutes. Add carrots, green beans and peas and cook until potatoes are just fork tender, about 5 minutes longer. Drain and chill.
In a large bowl, combine cooked vegetables, peppers, onions, eggs, pickles, olives and capers and mix. In small bowl, combine mayonnaise, lemon juice and dill. Stir into potato mixture. Season to taste with salt and pepper.