Defrost the peas. Wash potatoes thoroughly and cook in boiling water for about 15 minutes. Drain and let cool off
For the mayonnaise, mix the egg yolks, mustard, sugar, 1 pinch of salt and vinegar with a whisk in a bowl. Keep stirring and add the oil drop by drop. Sort the wild garlic, wash, shake dry, chop coarsely and puree together with the mayonnaise. Season to taste with salt and pepper.
Halve the chilli pepper, remove the seeds. Chop the pod finely. Clean and wash spring onions and cut into rings. Halve the potatoes and fold into the mayonnaise with the chilli, spring onions and peas. Put salad in a cool place