1. Cut the potatoes into chunks and add to a large stockpot.
2. Add enough water to cover potatoes.
3. Add a pinch of salt.
4. Cook until potatoes are tender.
5. Remove potatoes from water and allow cooling.
6. Add potatoes to a large serving bowl.
7. Fold in green onions, celery, frozen peas, and cheese.
8. In a small bowl, combine the mayonnaise and vinegar. Mix well.
9. Pour dressing over vegetables.
10. Season potato salad with salt and pepper.
11. Refrigerate potato salad overnight.
|
