Ingredients Jump to Instructions ↓

  1. 3 c Potatoes; cold, mashed -OR-

  2. 1/4ts Salt

  3. 2 tb Mayonnaise

  4. finely chopped 1/4c Red pepper, sweet

  5. 1/4c Green peppers;finely chopped

  6. 6 Eggs; hard-cooked, chopped

  7. -- FILLING --

  8. Lettuce leaves

  9. 3 tb Parsley; fresh, chopped

  10. 1/2ts Paprika

  11. 1/2ts Salt

  12. 2 ts Milk

  13. 2 ts Onion; chopped

  14. 1/3c Mayonnaise

  15. 7 Potatoes

  16. 1 pn Pepper

Instructions Jump to Ingredients ↑

  1. + First Prize Side Dishes Pamela Beedle, London, Ontario "Every summer when I was growing up in Ontario, our family enjoyed a traditional potluck picnic.

  2. I was a very picky eater as a child and I really didn't like the usual "lumpy" potato salad.

  3. One year, Grandma decided to make me a special non-lumpy potato salad.

  4. It was a very big hit with everyone and, on special occasions, my mother now surprises me with it.

  5. " If you are making fresh mashed potatoes, use seven potatoes (about 2 1/2 lb).

  6. Peel and quarter the potatoes; cook in boiling salted water for about 20 minutes or until tender.

  7. Drain and mash potatoes.

  8. Refrigerate until cold.

  9. 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.

  10. Potato mixture; Stir together cold mashed potatoes, 1/2 c mayonnaise, chopped onion, milk, salt and paprika.

  11. On large sheet of waxed paper, evenly spread potato mixture into 12" X8" rectangle.

  12. Spread filling on top of potato mixture ; roll up jelly roll-style, using waxed paper to aid rolling.

  13. Sprinkle with chopped parsley.

  14. Cover and refrigerate potato salad roll for at least 2 hours or up to 1 day.

  15. Slice and serve on lettuce leaves.

  16. SERVES: 12


Send feedback