Potato-Vegetable Salad

[Jay]

Here's an interesting version of potato salad. Potatoes are
combined with cooked frozen vegies, then topped with a layer of
paper-thin cucumber slices!

Potato-Vegetable Salad

8 medium potatoes, unpeeled
Water
2 (10 oz/280 g) packages frozen peas and carrots
2 small cucumbers
Salt
1 cup (240 ml) mayonnaise
1/3 cup (80 ml) milk
1/4 teaspoon (1.25 ml) pepper
Leaf lettuce

In 4-quart (4-liter) saucepan over high heat, heat potatoes and
enough water to cover to boiling. Reduce heat to medium-low;
cover; cook 20 to 30 minutes until tender, drain.

Cool potatoes slightly; with a sharp knife, peel and cut into 1/2-inch
(12-mm) cubes.

Meanwhile, prepare peas and carrots as label directs. Cut
cucumbers into paper-thin slices. In medium bowl, gently toss
cucumbers with 1/4 teaspoon salt; set aside.

In large bowl with rubber spatula, gently toss potatoes, peas and
carrots, mayonnaise, milk, pepper and 1-1/2 teaspoons (7.5 ml) salt
until well mixed.

To serve: Line large platter with lettuce leaves; spoon salad onto
center of platter. Arrange cucumbers, overlapping, on top of salad.

Makes 8 servings.
Jay