Cook Islands Potato Salad

Ingredients:

• 12 potatoes, peeled
• 1 small onion, chopped
• 1 14-oz can pickled beets, drained
• 1 cup of frozen peas
• 1 lb frozen mixed vegetables (I just used more peas, as indicated in other versions of this recipe)
• 3-4 tbsp chow chow pickle*
• 3 hard boiled eggs
• Best Foods mayonnaise

Directions:

1. Cut the potatoes up into bite sized pieces, then boil until they are just tender enough to pierce with a fork (they should be firm but not undercooked).
2. Drain the beets and dice. Meanwhile, cook and drain the mixed vegetables. Add the beets, vegetables and potatoes to a large bowl with the onion and chow chow.
3. Fold 2 tbsp mayonnaise into the salad, then smooth out the top of the mixture and spread a thin layer of mayonnaise over it. Sprinkle peas over the mayo and then grate the boiled eggs on top of that. Chill until ready to serve.