Camp Island Potato Salad

A wonderfully crunchy salad.

• Ready In: 1 hr 10 mins
• Serves: 6-8

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
• 1⁄4 cup  chopped green onion, white part only
• 1⁄4 cup  chopped red onion
•  lettuce leaf

• Dressing

• 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

Directions

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.