Camp Island Potato Salad

1. 1

   Place potatoes in a heavy saucepan (large enough to accomodate the potatoes without crowding).

2. 2

   Add water to cover and 1 teaspoon salt per quart of water.

3. 3

   Cover partially and bring to a boil; cook about 20-25 minutes or until tender when pierced.

4. 4

   Drain potaotes in a collander and return them to the warm cooking pan briefly, tossing them over low heat to dry them.

5. 5

   When cool enough to handle, peel and cut into 1/4 inch cubes.

6. 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. 7

   To make the dressing: in a small mixing bowl, stir together the dressing ingredients.

8. 8

   Pour dressing over the potato salad; toss gently but thoroughly.

9. 9

   Cover w/ plastic wrap and refrigerate for 4 hours or up to 24 hours.

10. 10

    To serve: pile on a platter lined with lettuce leaves.

* Per serving · 4 servings · Values may vary.