Wash the potatoes and boil in a pressure cooker for 1 whistle on medium flame, set aside, drain the water and let it cook. Peel the skin and set aside

In a chopping board cut the potatoes in equal cubes, peel the carrots and cut into small cubes, peel the radish and cut into small cubes

Chop the parsley

In a bowl add the mayonnaise, mince the garlic cloves and mix well.

In a mixing bowl add the vegetables, add the mayonnaise dressing and salt and pepper, chop the parsley fine.

Refrigerate until serving at least for 3 hours