Camp Island Potato Salad Recipe

Name: Camp Island Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ¼ cup chopped green onion, white part only; ¼ cup chopped red onion; lettuce leaf; ½ cup sour cream; 1 cup commercial ranch salad dressing; ½ teaspoon garlic salt; 1 teaspoon salt; ½ teaspoon fresh ground pepper

Servings: persons

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
¼ cup chopped green onion, white part only
¼ cup chopped red onion
lettuce leaf
½ cup sour cream
1 cup commercial ranch salad dressing
½ teaspoon garlic salt
1 teaspoon salt
½ teaspoon fresh ground pepper

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.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Camp Island Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Camp Island Potato Salad

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