Potato salad is a must in the summertime. This recipe makes a large salad, enough to serve a group of eight to ten.
3 pounds new red potatoes
1/3 cup chopped green onion
1 1/2 cups frozen peas
1 1/2 cups canned whole kernel corn, drained
1/2 cup red peppers, chopped
1 cup mayonnaise
4 teaspoons white vinegar
Salt and pepper to taste
- Cut the potatoes into large chunks and boil them in salted water until they are almost tender, not soft. (It’s not necessary to peel the potatoes.) Drain the potatoes and let them cool. Cut them into smaller-sized chunks or slices if necessary.
- Add green onions, frozen peas, canned corn, red peppers and toss.
- Mix the mayonnaise and vinegar together. Stir the dressing into the vegetables. Salt and pepper to taste. Refrigerate for several hours or overnight.