Potato salad roll
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
FILLING
(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