Austin Chang Kitchen

Potato Salad


1 lb potato

1/2 lb sweet potato

1 can Island Pride Peas and Carrots

1 can Island Pride Whole Kernel Corn

1/4 cup mayonnaise

1 tsp celery salt

1 tbsp sugar

Salt and pepper to taste

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Step 1

Cut the potatoes into quarters and place them in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes

Step 2

Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.

Step 3

Drain potatoes and let them cool in the refrigerator. Add peas, carrots, and corn to cooled potatoes.

Step 4

Then add sugar, celery salt, mayo and mix to combine. Season with salt and pepper to taste.

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