Recipe

Camp Island Potato Salad Recipe

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Ingredients

Directions

Step #1 Place potatoes in a heavy saucepan (large enough to accomodate the potatoes without crowding).
Step #2 Add water to cover & 1 tsp salt per quart of water.
Step #3 Cover up partially & bring to a boil; cook about 20-25 mins or until tender when pierced.
Step #4 Drain potaotes in a collander & return them to the warm cooking pan briefly, tossing them over low heat/flame to dry them.
Step #5 When cool enough to handle, peel & cut into 1/4 inch cubes.
Step #6 Place potato cubes In a large-ish bowl; add in the peas, green onions, cashews, celery, cauliflower, & red onion; toss carefully to mix.
Step #7 To make the dressing: in a small mixing bowl, stir this together the dressing ingredients.
Step #8 Pour dressing over the potato salad; toss carefully but thoroughly.
Step #9 Cover up w/ plastic wrap & put in the fridge for 4 hrs or up to 24 hrs.
Step #10 To serve: pile on a platter lined with lettuce leaves.
Enjoy the Camp Island Potato Salad recipe