Recipe - Potato Salad Roll

3 cup Cold mashed potatoes (about
7 potatoes)
1/3 cup Mayonnaise
2 teaspoon Chopped onion
2 teaspoon Milk
One half teaspoon Salt
One half teaspoon Paprika
3 tablespoon Chopped fresh parsley
Lettuce leaves

FILLING
6 Hardcooked eggs, chopped
One fourth cup Each finely chopped sweet
green pepper and pimientos
2 tablespoon Mayonnaise
One fourth 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@attcanada.net Source: Canadian Living's Best Vegetables.

Posted to MMRecipes Digest V4 #13 by cjhartlin@email.msn.com on May 2,
1999