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Title: Potato Salad Roll
Categories: Salad Vegetable Appetizer
Yield: 12 Servings
| 3 | c | Potatoes; cold, mashed -OR- |
| 7 | -Potatoes | |
| 1/3 | c | Mayonnaise |
| 2 | ts | Onion; chopped |
| 2 | ts | Milk |
| 1/2 | ts | -Salt |
| 1/2 | ts | Paprika |
| 3 | tb | Parsley; fresh, chopped |
| Lettuce leaves | ||
| FILLING | ||
| 6 | Eggs; hard-cooked, chopped | |
| 1/4 | c | Green peppers;finely chopped |
| 1/4 | c | Red pepper, sweet finely chopped |
| 2 | tb | Mayonnaise |
| 1/4 | ts | -Salt |
| 1 | pn | -Pepper |
First Prize Side Dishes Pamela Beedle, London, Ontario
"Every summer when I was growing up in Ontario, our family enjoyed a traditional potluck picnic. I was a very picky eater as a child and I really didn't like the usual "lumpy" potato salad. One year, Grandma decided to make me a special non-lumpy potato salad. It was a very big hit with everyone and, on special occasions, my mother now surprises me with it."
If you are making fresh mashed potatoes, use seven potatoes (about 2 1/2 lb). Peel and quarter the potatoes; cook in boiling salted water for about 20 minutes or until tender. Drain and mash potatoes. Refrigerate until cold.
Filling: In bowl, stir together chopped hard-cooked eggs, finely chopped sweet green pepper, finely chopped sweet red peppers (pimentos), mayonnaise, salt and pepper; set aside.
Potato mixture; Stir together cold mashed potatoes, 1/2 c mayonnaise, chopped onion, milk, salt and paprika.
On large sheet of waxed paper, evenly spread potato mixture into 12" X8" rectangle. Spread filling on top of potato mixture ; roll up jelly roll-style, using waxed paper to aid rolling. Sprinkle with chopped parsley. Cover and refrigerate potato salad roll for at least 2 hours or up to 1 day. Slice and serve on lettuce leaves.
SERVES: 12 SOURCE: Heritage Recipe Contest, Canadian Living magazine for Canada's 125th birthday posted by Anne MacLellan
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