Renny Darling's

You will love this salad on a buffet for its attractive and exciting colors. This is an adaptation of my Mom's potato salad so you will be enjoying the same delicious taste.

2 1/2 pounds baby red potatoes, scrubbed and cooked, unpeeled,
in boiling water until fork tender. Do not overcook.
Drain potatoes and refrigerate until chilled.

3 carrots, peeled and grated
6 green onions, finely chopped. Use the white and green parts.
2 tablespoons sugar
3 tablespoons cider vinegar
salt and pepper to taste

3/4 cup mayonnaise

Cut potatoes into 1/4-inch wedges and place in a large bowl. Add the next 6 ingredients and toss potatoes to coat evenly. Allow mixture to rest for 10 minutes. Now add sufficient mayonnaise to coat potatoes and mix well. Cover bowl and refrigerate. To serve, decorate platter with green onion frills and carrot curls. Serves 8.

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