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“A wonderfully crunchy salad.”
1hr 10mins

Ingredients Nutrition


  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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