Potato Salad Roll

Serves:

Ingredients:

3 c Potatoes; cold, mashed -OR-
1/4 ts Salt
2 tb Mayonnaise
finely chopped
1/4 c Red pepper, sweet
1/4 c Green peppers;finely chopped
6 Eggs; hard-cooked, chopped
--------- FILLING ---------
Lettuce leaves
3 tb Parsley; fresh, chopped
1/2 ts Paprika
1/2 ts Salt
2 ts Milk
2 ts Onion; chopped
1/3 c Mayonnaise
7 Potatoes
1 pn Pepper

Method:

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