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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A wonderfully crunchy salad. 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 |
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.
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