In a large bowl, combine all dressing ingredients; whisk together thoroughly; set aside
Place the potatoes in a saucepan, or pot, large enough to hold all the potatoes with some room on top; cover the potatoes with an inch or two of cold water; starting the potatoes in cold water helps them cook more evenly.
Stir the salt into the water until dissolved; bring to a boil, then reduce to medium-high heat.; do not cover; covering changes the environment in the pot and can make the potatoes turn mushy.
Check the potatoes after 5 minutes; cubed potatoes will cook more quickly than whole potatoes; smaller potatoes will cook more quickly than larger potatoes; most potatoes will be done in 10 to 20 minutes.
The potatoes are done when they are tender all the way through; drain cubed potatoes in a strainer or lift whole potatoes out with a slotted spoon.
Add carrots at the end, just before the potatoes are completely boiled; let them simmer for 5 more minutes and then your potatoes and carrots are good to go.
Prepare green peas according to package directions.
Drain hearts of palm and cut into 1/4-inch rounds.
Boil eggs; when cooled, peel and finely chop.
Peel and finely chop the onion.
Mince the garlic.
Microwave the corn, until cooked, remove, allow to cool and cut kernels of cobs.
Finely chop the fresh parsley.
All all of the salad ingredients to the dressing bowl, combine thoroughly, ensuring all ingredients are well covered by the dressing.
Season to taste; place in refrigerator for at least one hour, or overnight, prior to serving.
