FRESNO, Calif. (FOX26) —

Our Cooking with Kopi & Elaine segments was our way of keeping Kopi on TV while he was sheltering-at-home.

The segments were so well-received that we decided to have them whip up more goodies for you to try at home.

Keep watching Great Day and check the What's For Dinner? webpage for more recipes.

If you try making this recipe send Kopi a picture or video at KOPI@KMPH.com.

Fun Potato Salad with Peas

Adapted from the Lady Behind the Curtain

Ingredients:

• 1 cup mayonnaise
• 1 TBL vinegar (apple cider or white)
• 1 TBL prepared mustard
• 1 1/2 teaspoons salt
• 3 eggs, hardboiled, reserve 1 for Steps 3 & 6
• 7 cups cooked, diced potatoes (about 7-8 Yukon gold or white)
• 2 ounces sliced black olives (about 1/2 cup)
• 1 cup celery, chopped (about 4-5 stalks)
• 1/4 cup green onions, sliced (about 4)
• 2 ounce jar chopped pimientos, well drained: reserve 1 teaspoon pimientos for Step 6 – or use fresh red bell pepper, finely chopped
• 3 green onion tops, about 3” long each for Step 6
• 9 ounces of frozen baby peas, thawed and drained on paper towels (about 2 cups)

Directions:

• Line the bottom and sides of a 9” x 5” loaf pan with wax paper making sure the paper hangs over the sides to serve as handles later.
• In a small bowl, mix mayonnaise, vinegar, mustard, and salt for dressing.
• Slice 1 hard-boiled egg diagonally to into 3 slices so that you get nice round circles of white with yolk in the center; set aside for Step 6
• Chop the remaining eggs.
• In a large bowl, gently mix chopped eggs, potatoes, olives, celery, sliced onion, and pimientos. Once mixed, add dressing and mix gently again.
• Decoratively place the 3 green onion tops, the sliced eggs, and 1 teaspoon of pimento into the bottom of the loaf pan. (Think of a floral arrangement.)
• Spoon in 1/2 of the potato salad mixture and smooth out.
• Add the peas into one layer, then add the balance of the potato salad.
• Cover and refrigerate at least 4 hours or overnight.
• To serve, remove cover and press oblong platter to the salad. Gently turn over, and use the wax paper release the salad to the platter.