6-8mediumpotatoes,white flesh, peeled and roughly chopped
15ouncescanned mixed vegetables,drained
6largeeggs,hard boiled, peeled and roughly chopped
1/4cupgreen onions,finely sliced
Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
Taste for seasoning and sweetness and adjust accordingly.
Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.
Once the eggs are cooled, I slice the egg in half length-wise and remove the cooked yolk. I only use the white portion of the egg in my Vegetable Potato Salad. You can most certainly use the yolk as well as the white, but it will result in a yellowish coloured potato salad. That's fine, of course, but I prefer to keep the potato salad looking a bit brighter.