4 red or white potatoes
50 ml italian salad dressing 1/4 cup
2 ml salt 1/2 tsp
.5 ml black pepper 1/8 tsp
125 ml cucumber, chopped 1/2 cup
125 ml mayonnaise or salad dressing 1/2 cup
500 g fresh peas 1 lb
3 eggs, hard-cooked & chopped
2 green onions, thinly sliced
In a medium saucepan; cook potatoes in boiling water until tender, about 35 to 40 minutes. While slightly warm, peel and cube. In large bowl; combine potatoes, vinaigrette dressing, salt and pepper, tossing gently to coat. Cover; refrigerate at least 1 hour or until chilled. Gently stir in remaining ingredients. Cover; refrigerate to blend flavours.
Serves 6