1 pkg. Betty Crocker Julienne potatoes
1 pkg. (10 oz.) frozen green peas, rinsed and drained
1 med. stalk celery, sliced (1/2 cup)
1 sm. onion, chopped (1/4 cup)
1/2 c. 1/2 inch cubes cheddar cheese
Dash salt
1/2 c. mayonnaise or salad dressing

Prepare potatoes as directed on package for stove top method. Pour into large bowl; cover and refrigerate until well chilled. Stir remaining ingredients except mayonnaise into potatoes; toss with mayonnaise. Cover and refrigerate at least 2 hours. Serve on lettuce leaves if desired.