Camp Island Potato Salad

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb red new potato
• 1 (10 ounce) package frozen baby peas, thawed and drained
• 1 cup cauliflower, chopped small
• 1 cup celery, chopped small
• 1 cup cashew nuts, chopped small
• 1/4 cup chopped green onion, part only
• 1/4 cup chopped red onion
• lettuce leaf
• 1/2 cup sour cream
• 1 cup commercial ranch salad dressing
• 1/2 teaspoon garlic salt
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 place potatoes in a heavy saucepan (large enough to accomodate the potatoes without crowding).
• 2 add water to cover and 1 teaspoon salt per quart of water.
• 3 cover partially and bring to a boil; cook about 20-25 minutes or until tender when pierced.
• 4 drain potaotes in a collander and return them to the warm cooking pan briefly, tossing them over low heat to dry them.
• 5 when cool enough to handle, peel and cut into 1/4 inch cubes.
• 6 place potato cubes in a large bowl; add in the peas, cauliflower, celery, cashews, green onions, and red onion; toss gently to mix.
• 7 to make the dressing: in a small mixing bowl, stir together the dressing ingredients.
• 8 pour dressing over the potato salad; toss gently but thoroughly.
• 9 cover w/ plastic wrap and refrigerate for 4 hours or up to 24 hours.
• 10 to serve: pile on a platter lined with lettuce leaves.