Boil the potato until tender but not falling apart.

Boil the peas in water, then immediately rinse under very cold water to stop the cooking. Drain and set aside.

Finely chop the smoked salmon. Dice the pickles.

In a bowl, combine the peas, smoked salmon, pickles, and capers.

When the potato is cool, peel it, mash with a fork, and add to the bowl with the peas.

Add the mayonnaise and mix well.

Serve chilled. Enjoy!