Korean Potato Salad

1 pound julienned or shredded potatoes
1/2 pound julienned or shredded carrots
1/2 cup fresh or frozen peas
1/2 cup mayonnaise
3 tablespoons rice vinegar
1/2 cup chopped chives, plus extra for garnishing
1/4 cup chopped scallions, plus extra for garnishing
salt and pepper

Cook potatoes and carrots in salted boiling water until barely tender, about 5 minutes. Add peas for the last minute of cooking. Drain and rinse with cold water.

Whisk together mayonnaise and rice vinegar; toss with the vegetables, 1/2 cup chopped chives and 1/4 cup chopped scallions. Garnish with more chopped scallions and chives, season with salt and pepper to taste and serve.