Potato salad roll

Yield: 12 Servings

Measure Ingredient
3 cups Cold mashed potatoes (about 7 potatoes)
⅓ cup Mayonnaise
2 teaspoons Chopped onion
2 teaspoons Milk
½ teaspoon Salt
½ teaspoon Paprika
3 tablespoons Chopped fresh parsley
Lettuce leaves
6 Hard-cooked eggs, chopped
¼ cup Each finely chopped sweet green pepper and pimientos
2 tablespoons Mayonnaise
¼ teaspoon Salt
Pinch pepper


(FILLING): In bowl, stir together eggs, green pepper, pimientos, mayonnaise, salt and pepper; set aside.

In separate bowl, stir together potatoes; mayonnaise, onion, milk, salt and paprika. Evenly spread on large sheet of waxed paper into 12x8 inch rectangle.

Spread filling over top; roll up, jelly roll style, using waxed paper to aid rolling. Sprinkle with parsley. Cover and refrigerate for at least 2 hours or until chilled. (Roll can be refrigerated for up to 1 day.) Slice and serve on lettuce leaves. Makes 12 servings. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living's Best Vegetables.

Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 2, 1999

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