| 6 | | Medium-size russet or other starchy potatoes (about 2 1/2 to 3 pounds) scrubbed and quartered but unpeeled |
| 2 | | Medium-size carrots; peeled and cut into 1/4-inch dice |
| 1 | c | Tiny new peas; fresh or frozen |
| 3/4 | c | Mexican crema; or heavy cream |
| 1 | lg | Egg; beaten |
| 2 | ts | (or to taste) prepared yellow mustard |
| 4 | tb | Unsalted butter |
| 1 | | Medium-size onion; finely chopped |
| 1 | | Garlice clove; minced |
| 1/4 | c | Minced italian parsley leaves |
| 1 | | Jar (3-oz) pickled pearl onions, drained |
| 1/2 | c | Pitted green olives; drained and sliced |
| 1/4 | c | (or to taste) pickled jalapeno chiles, drained and finely chopped |
| | Freshly ground black pepper |
| 1/2 | ts | Salt (optional) |
