Mom's Potato Salad With Pimento And Peas

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	White thin-skin potatoes - peeled, diced
2 tablespoons	30ml	White vinegar or cider vinegar
1		Sliced pimento - (6 oz) - drained, chopped
1 cup	237ml	Frozen sweet peas
1 cup	62g / 2.2oz	White onion - peeled, left whole (small)
1/2 cup	118ml	Mayonnaise or reduced fat mayonnaise
		= (just enough to bind salad)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return potatoes to hot pot to dry them. Sprinkle potatoes with vinegar. Transfer potatoes to a bowl and let them cool.

When potatoes have cooled, add pimento and peas to the bowl. Using a hand held grater, grate the small white onion over the potatoes. The onion juice is what makes this salad so good. Add 1/2 cup of mayonnaise dressing to the bowl, or to your liking, to bind.

Season potato salad with salt and pepper, to taste. Transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B25) - from the TV FOOD NETWORK

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