Title: Mashed Potato Salad
Categories: Salad Vegetable
Yield: 6 Servings

6	c	Mashed potatoes
2		Hard-cooked and chopped eggs
1/2	c	Chopped celery
1/4	c	Chopped green onion
1	ts	Chopped fresh parsley or
		Dried parsley flakes
1/2	ts	Salt
1/2	ts	Black pepper
		Lettuce leaves

Combine all ingredients except lettuce in a large bowl; mix well. Refrigerate before serving, if desired. Serve on lettuce leaves.

Preparation time: 15 minutes

NOTE: This is a good way to use leftover mashed potatoes. It is most attractive when molded with an ice-cream scoop, or when pressed into a square pan and cut into squares to serve. It makes a perfect luncheon or supper dish with a few slices of cold meat, cheese, or pickled beets.

Florence H. Lonsford, Lebanon, IN MERKEL, Judi K. ed. Indiana State Fair Cookbook Hoosier Heritage Edition State Fair Books Indianapolis, IN Submitted by John Hartman Indianapolis, IN 11 APR 1996

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