Trim, peel, and chop <quantity>1</quantity> onion into medium pieces

Peel and chop <quantity>2</quantity> potatoes into medium pieces

Place the onion and potatoes to a small saucepan

Season with salt to taste and cover with water

Bring to a boil over medium-high heat and cook until the potatoes are soft enough to be mashed

Chop <quantity>2</quantity> tomatoes into small pieces and reserve

Strain the onion and potatoes, and transfer them back to the saucepan. Reserve the liquid

Add <quantity>3<unit>cups</unit></quantity> of thawed, frozen green peas

Add <quantity>3½<unit>tbsp</unit></quantity> of olive oil and <quantity>2<unit>tbsp</unit></quantity> of white wine vinegar

Season with salt and ground black pepper to taste

Blend until the ingredients are crushed but still slightly chunky

Add the chopped tomatoes and mix to combine

Finely chop parsley leaves to taste

Plate the green pea guacamole and garnish with chopped parsley and olive oil to taste. The green pea guacamole is ready

Enjoy it with corn tortilla chips!