4Hard boiled eggs(chop 2 and slice 2 to decorate salad)
1cupOnionchopped
1cupfresh parsleychopped
2tbspWhite vinegar
1tbspOlive Oil
16 oz.Mayonnaise
1packageFrozen vegetables mix of carrots, peas, and cornthawed
Instructions
Cook potatoes in unsalted water until you can just pierce the potatoes with a fork. Cool potatoes and cut into cubes. Mix all ingredients together. Decorate the salad with the reserved sliced eggs and a few sprigs of parsley.
Notes
This recipe is courtesy of The Brazilian Grille at 680 Main Street in Hyannis and also appeared in the 2013 Winter issue of Cape Cod HOME.