Easy and Delicious Mayonnaise Salad for Your Christmas Dinner

Boil the peeled and chopped potatoes in a pot until tender.

Drain the cooked potatoes and let them cool.

Prepare the dressing by blending the mayonnaise, salt, black pepper, chopped onion, minced garlic, olive oil, lemon juice, and heavy cream in a blender until smooth. Blend for about two minutes, scraping down the sides if necessary, and blend a little more.

Add the chopped parsley and chopped walnuts to the blended dressing and mix well.

In a large bowl, combine the drained and cooled potatoes, the cooked and chopped carrots, the cooked peas, the cooked and chopped eggs, and the raisins (if using).

Fold the prepared dressing into the potato mixture and other ingredients, mixing gently until everything is well coated.

Cover the salad with plastic wrap and refrigerate until completely chilled. A cooling time of 12 hours is recommended.

When ready to serve, arrange the salad on a platter and garnish as desired, using corn in the center to simulate the center of a flower and cherry tomatoes around the edge.