Camp Island Potato Salad

• 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
• 14 cup chopped green onion, white part only
• 14 cup chopped red onion
• lettuce leaf
• 12 cup sour cream
• 1 cup commercial ranch salad dressing
• 12 teaspoon garlic salt
• 1 teaspoon salt
• 12 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.

red new potato, baby peas, cauliflower, celery, cashew nuts, green onion, red onion, sour cream, commercial ranch salad dressing, garlic salt, salt, ground pepper

Taken from www.food.com/recipe/camp-island-potato-salad-137295 (may not work)